| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Beef, Bobbie – no, Main dishes, Sandwiches |
14 |
Servings |
INGREDIENTS
| 1 |
|
Corned beef brisket; (3-4 lb.) |
| 12 |
|
Peppercorns |
| 4 |
|
Bay leaves |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Cinnamn stick; (3 inches) broken |
| 1 |
tb |
Red pepper flakes |
|
|
Sandwich Buns |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Celery seeds |
| 1/4 |
ts |
Caraway seeds |
INSTRUCTIONS
GLAZE
Place corned beef with seasoning packet in Dutch oven; cove with water. Add
seasoniongs and bring to a boil. Reduce heat; cover and simmer for 4-4 1/2
hours or until meat is tender. Drain, discarding juices; blot brisket dry.
In a small bowl, combine glaze ingredients. Rub onto top of warm meat.
Grill or broil for 5-10 minutes on each side until glazed. Slice meat and
serve warm or chilled on buns. Yield: 12-16 servings. Submitted by Rita
Reifenstein, Evans City, Pennsylvania MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32
Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 07, 1997
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