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