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  Recipe Home » Beef » Corned Beef - Clay Pot
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  Corned Beef - Clay Pot
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 249
Ingredients:

MMMMMFREDDIE JOHNSON MDTF77A

1 Corned beef brisket (4-5 lb)
2 cup Water
1 Lemon
1/2 cup Brown sugar, packed
1/4 cup Bread crumbs, fine & dry
1 tsp Dijon mustard
Whole cloves
1/2 cup Dry sherry
Instructions:
Soak top & bottom of 3/4 qt. clay cooker in water about 15 minutes &
drain. Rinse corned beef with cold running water. Place corned beef
in deep kettle; add water to cover. Heat to boiling; drain. Place
corned beef, fat side up, in cooker; add 2 cups water. Place covered
cooker in cold oven. Set oven to 425. Bake until corned beef is
tender, about 2 hours. Pour off and discard cooking liquid. While
corned beef is baking, grate lemon rind; squeeze and reserve lemon
juice. Mix brown sugar, breadcrumbs, mustard and lemon rind. Stud top
of corned beef w/ whole cloves. Pat drown sugar mixture over top of
brisket. Mix lemon juice and sherry. Drizzle half over corned beef.
Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake
uncovered until topping is browned, 10-15 minutes. Cut corned beef
into thin slices. Spoon cooking liquid over slices. Source: "Clay
Cookery" by the editors of Consumer Guide
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