| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Corned beef |
| 1 |
lg |
Onion |
| 4 |
tb |
Sugar |
|
|
Whole cloves |
|
|
Honey |
INSTRUCTIONS
Place corned beef, 2 tbs. sugar, and onion in large pot, add water to
cover. Boil, reduce heat to simmer, and cover. Cook for one and a half
hours. Drain water from pot, keeping onion and beef. Add 2 tbs. sugar, add
water to cover. Boil, reduce heat to simmer, and cover. Cook for one and a
half hours. (NO, it's not a typo - you do it twice!) Remove corned beef and
place in a baking pan. Stud beef with whole cloves, and coat with honey.
Marinate at least one hour, or preferably overnight, covered. Remove
cloves. Bake, covered, on medium or low heat, and serve. (It can bake for
half an hour or much longer, as your serving needs dictate. Remember, the
beef is already cooked.)
The water can be used to boil cabbage in, if desired.
The corned beef is also delicious without the cloves and honey. You can
serve it after the double boiling, and get a more deli-like taste. Posted
to JEWISH-FOOD digest V97 #145 by Unkap@aol.com on Apr 30, 1997
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