You may also like
Categories:
corned beef brisket peppercorns onion cloves celery brown sugar mustard horseradish sauce catsup vinegar butter
Viewed: 83 - Published at: 5 years agoIngredients
- 5 to 7 lb. corned beef brisket
- 6 peppercorns
- 1 onion, sliced
- 4 whole cloves
- 1 stalk celery, cut up
- 1/3 c. brown sugar, firmly packed
- 1 Tbsp. prepared mustard
- 1 tsp. bottled horseradish sauce
- 1/3 c. catsup
- 3 Tbsp. vinegar
- 2 Tbsp. butter
Method
- Cover beef with water in large Dutch oven.
- Add peppercorns, onion, cloves
- and celery.
- Simmer
- about 5
- hours or until almost tender;
- add
- water,
- if
- needed.
- Remove brisket from water.
- Place
- in baking pan.
- Combine
- brown
- sugar, mustard, horseradish,
- catsup, vinegar and butter in saucepan. Stir over medium
- heat
- until
- blended and bubbly.
- Spoon some sauce over meat.
- Bake at 350° or until meat is tender; baste several times with remaining sauce.
