In large pot or Dutch oven, place:
1 Corned Beef Brisket
2 tsp. horseradish
1/4 cup vinegar
10 whole peppercorns
10 whole cloves
1 bay leaf
1 clove of garlic, crushed

Add just enough water to cover the beef.
Cover the pot, and bring to a boil.
Reduce heat and simmer 3 to 4 hours.
    (approximately 50 minutes per pound or until tender)
Remove beef from kettle and keep warm.

And into the kettle goes:
10 small red potatoes
5 carrots, peeled and quartered
1 head of cabbage, cut in wedges

Simmer 30 minutes, or until vegetable are tender.

I don’t care for corned beef straight out of the pot. It’s too.....wet. So while my veggies are cooking, I slice the meat and, keeping it together-so it still looks like a roast, place it in a pyrex baking dish.

Mix about ½ cup brown sugar with 2 Tblsp. of mustard. (just enough to make a sauce) and spread that over the top of the beef.

Pop it in a 325 degree oven, the sauce will melt down over the beef, meat will stay nice and hot while the veggies cook...and it tastes really good too!

*Notes:
-Slice meat across the grain. It’s one of the secrets to tender Corned Beef!
-Cook potatoes and carrots for 15 minutes and then add cabbage and cook for 15-20 minutes more. Depends on how cooked you like your cabbage.

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10/27/2004