Yield: 6 servings
|3 pounds||Corned beef brisket|
|6 mediums||Baking potatoes|
|1 each||Dry onion soup mix envelope|
|½ cup||Butter, softened|
|5 tablespoons||Prepared mustard|
|1 cup||Sour cream|
Pre-heat both sides of gas grill on HIGH for 10 minutes. Turn burners to MEDIUM. Rince corned beef; place in foil baking pan on cooking grids. Close hood and cook for 1½ hours.
Scrub potatoes but do not peel; cut each potato into 3 or 4 length-wise slices. Set aside 3 tb of soup mix.; blend together remaining mix and butter. Spread mixture on potato slices and re-assemble; wrap each potato in heavy foil; place on grill with corned beef. Cover hood and grill 45 to 60 minutes longer, turning potatoes once.
In saucepan mix sugar, vinegar, 3 tb mustard and dash of salt. Bring to boiling; stir until sugar disolves. Brush over corned beef last few minutes of grilling. Mix sour cream, milk, reserved soup mix and remaining mustard. Heat, stirring occasionally, but do not boil.
Slice meat across grain; serve with potatoes and sour cream sauce.
Submitted By GRANT AMES On 02-04-95