Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Dwigans fwds07a |
1 \N | 4lb piece of corned beef |
\N \N | Brisket with covering of |
\N \N | Fat |
\N \N | On one side |
\N \N | Whole cloves |
½ cup | Brown sugar |
¼ cup | Fine bread crumbs |
1 teaspoon | Dry mustard |
\N \N | Grated rind of 1 lemon |
\N \N | Grated rind of 1 orange |
1 cup | Apple cider or apple juice |
Place the meat in a large kettle, cover with cold water. brig to the boil. boil 5 minutes and skim froth from the surface. cover tightly and cook over a low heat for three hours. Preheat oven to 350. Remove the meat and place it in a roasting pan. Score t Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman