Yield: 10 To 12
Measure | Ingredient |
---|---|
1 \N | Cooked; ( 6 to 7 lbs ) corn beef roast |
1 \N | Jar; ( 10-oz ) of red maraschino cherries , undrained |
1 cup | Firmly packed brown sugar |
½ cup | Orange juice |
½ teaspoon | Whole cloves |
\N \N | I med. orange sliced |
I got these recipes from Southern Cooking cook book , it's made from corned beef .
** place beef rast in a lightly greesed 13 by 9 by 2 pan ; cover ** Bake at 325* for 30 mins.
** Drain cherries , reserving syrup. Set cherrie aside.
** Combine cherry syrup , brown sugar , orange juice , cloves in a sauce pan; bring to a boil . Reduce heat , and simmer 5 mins. , stirring occasionally , Set aside.
** Make shallow cuts in roast in diamond shape designs , and brush with cherry mixture. Secure orange slices and cherries on roast with wooden picks. Brush fruit with cherry mixture .
** Cover and bake 30 mins , brushing every 10 mins. with remaining cherry mixture.
Posted to JEWISH-FOOD digest by "justin2" <justin2@...> on Aug 27, 1998, converted by MM_Buster v2.0l.