Recipe - Baked Corned Beef

5 pound Corned beef; (up to 6)
1 md Onion; cut or sliced up
1 small Carrot ; peeled and cut or sliced up
1 Bay leaf
Water to cover
2 Onions; cut or sliced up
1 Bottle nonalcoholic beer

BAKING MIXTURE
One half pound Brown sugar
1 tablespoon Chili powder
One half cup Onion; chopped fine
2 teaspoon Garlic; chopped fine
1 ds Ground cloves
4 ounce Tomato juice
3 ds Ground white pepper
One fourth cup Vegetable oil

http://www.goodcooking.com/Cornbeef.htm

Open the package of corned beef and rinse under cold water. Place in a pot
with 1 cut or sliced up onion, the carrot and bay leaf. Bring to a boil and then
reduce the heat and simmer for two hours, partially covered. Remove from
the pot and place in a baking pan on top of two cut or sliced up onions. Combine the
ingredients for the baking mixture and mix well. Pour the nonalcoholic
beer over the corned beef then, place the baking mixture over the top of
the corned beef and cover loosely with aluminum foil and place in a
preheated oven at 325 degrees F for 1 One half hours. Uncover during the last
half hour and begin basting with the pan juices. Check for tenderness and
if necessary cook a little longer until the desired doneness is achieved.
You may also want to briefly place the

roast under a broiler to crisp it up. Remove from the pan and place on a
serving platter and keep warm. Place the juices in the baking pan in a
sauce pot, bring to a boil, reduce the heat and cook until slightly
thickened, like maple syrup. Slice the roast across the grain of the meat
and serve with the reduced sauce and your choice of accompaniments.

=A9 1997 by Good Cooking, Inc. Recipe by Chef John J. Vyhnanek, Good
Cooking
Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998