Baked corned beef

4 Servings

Ingredients

QuantityIngredient
5poundsCorned beef; (up to 6)
1mediumOnion; sliced
1smallCarrot ; peeled and sliced
1Bay leaf
Water to cover
2Onions; sliced
1Bottle non-alcoholic beer
½poundsBrown sugar
1tablespoonChili powder
½cupOnion; chopped fine
2teaspoonsGarlic; chopped fine
1dashGround cloves
4ouncesTomato juice
3dashesGround white pepper
¼cupVegetable oil

Directions

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