| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3-4pound corned beef brisket |
| 4 |
tb |
Margarine |
| 2 |
tb |
Mustard – plain; ordinary, yellow |
| 10 |
tb |
Ketchup |
| 6 |
tb |
Vinegar; (regular white) |
| 2/3 |
c |
Brown sugar |
INSTRUCTIONS
Note: If you buy regular already made corned beef, have the deli man slice
it thickly. Better yet, buy a fresh pickled brisket that you have to cook.
My friend does hers in the pressure cooker; I just cook it in a pot and
change the water once to cut down on some of the salt. To cut the fat down,
I buy only the lean first cut.
Bring to boil above ingredients and simmer til blended. After brisket is
cooled and sliced, lay in pan and pour sauce over all. Bake at 350 at least
1/2 hour til sauce is thick and clinging to the meat.
Posted to JEWISH-FOOD digest V97 #332 by Mindi <myenta@psnw.com> on Dec 23,
1997
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