Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Corned beef; (up to 6) |
| 1 medium | Onion; sliced |
| 1 small | Carrot ; peeled and sliced |
| 1 | Bay leaf |
| Water to cover | |
| 2 | Onions; sliced |
| 1 | Bottle non-alcoholic beer |
| ½ pounds | Brown sugar |
| 1 tablespoon | Chili powder |
| ½ cup | Onion; chopped fine |
| 2 teaspoons | Garlic; chopped fine |
| 1 dash | Ground cloves |
| 4 ounces | Tomato juice |
| 3 dashes | Ground white pepper |
| ¼ cup | Vegetable oil |
BAKING MIXTURE
Open the package of corned beef and rinse under cold water. Place in a pot with 1 sliced onion, the carrot and bay leaf. Bring to a boil and then reduce the heat and simmer for two hours, partially covered. Remove from the pot and place in a baking pan on top of two sliced onions. Combine the ingredients for the baking mixture and mix well. Pour the non-alcoholic beer over the corned beef then, place the baking mixture over the top of the corned beef and cover loosely with aluminum foil and place in a pre-heated oven at 325 degrees F for 1½ hours. Uncover during the last half hour and begin basting with the pan juices. Check for tenderness and if necessary cook a little longer until the desired doneness is achieved.
You may also want to briefly place the roast under a broiler to crisp it up. Remove from the pan and place on a serving platter and keep warm. Place the juices in the baking pan in a sauce pot, bring to a boil, reduce the heat and cook until slightly thickened, like maple syrup. Slice the roast across the grain of the meat and serve with the reduced sauce and your choice of accompaniments.
=A9 1997 by Good Cooking, Inc. Recipe by Chef John J. Vyhnanek, Good Cooking
Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998