Yield: 1 Servings
Place corned beef, 2 tbs. sugar, and onion in large pot, add water to cover. Boil, reduce heat to simmer, and cover. Cook for one and a half hours. Drain water from pot, keeping onion and beef. Add 2 tbs. sugar, add water to cover. Boil, reduce heat to simmer, and cover. Cook for one and a half hours. (NO, it's not a typo - you do it twice!) Remove corned beef and place in a baking pan. Stud beef with whole cloves, and coat with honey.
Marinate at least one hour, or preferably overnight, covered. Remove cloves. Bake, covered, on medium or low heat, and serve. (It can bake for half an hour or much longer, as your serving needs dictate. Remember, the beef is already cooked.)
The water can be used to boil cabbage in, if desired.
The corned beef is also delicious without the cloves and honey. You can serve it after the double boiling, and get a more deli-like taste. Posted to JEWISH-FOOD digest V97 #145 by Unkap@... on Apr 30, 1997