1 Corned beef brisket, (3-4 lb.)
12 Peppercorns
4 Bay leaves
3 Cloves garlic, minced
2 Cinnamn stick, (3 inches) broken
1 tbsp Red pepper flakes
Sandwich Buns
GLAZE
1/2 cup Packed brown sugar
1/2 tsp Ground cloves
1/2 tsp Ground ginger
1/2 tsp Dry mustard
1/4 tsp Celery seeds
1/4 tsp Caraway seeds
|
|
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
|
|
