| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Meats | 1 | Servings |
INGREDIENTS
| 5 | lb | Lean corned beef |
| 2 | Carrots, finely diced | |
| 1/4 | ts | Liquid smoke flavoring |
| 1 | lg | Onion, finely diced |
| 1 | Rib celery, finely diced | |
| 2 | Bay leaves | |
| 1 | tb | Vinegar |
| Water to cover | ||
| 1/3 | c | Brown sugar |
| 1/2 | c | Prepared mustard |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
GLAZE In large enamerl pot, place the corned beef and all ingredients except glaze. Simmer for 4 hours over medium-low heat. Remove from water and trim off any fat. Heat oven to 375 degrees. Place cornbeef in large baking dish and cover with Glaze. Beat all glaze ingredients together before applying on the cornbeef. Bake for about 20 minutes. Formatted by Mary Wilson, BWVB02B. Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry <nlberry@prodigy.net> on Apr 28, 1997
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