Recipe - Corned Beef - Clay Pot

1 Corned beef brisket (45 lb)
2 cup Water
1 Lemon
One half cup Brown sugar, packed
One fourth cup Bread crumbs, fine & dry
1 teaspoon Dijon mustard
Whole cloves
One half cup Dry sherry

Soak top & bottom of Three fourths qt. clay cooker in water about 15 minutes & drain.
Rinse corned beef with cold running water. Place corned beef in deep
kettle; add water to cover. Heat to boiling; drain. Place corned beef, fat
side up, in cooker; add 2 cups water. Place covered cooker in cold oven.
Set oven to 425. Bake until corned beef is tender, about 2 hours. Pour off
and discard cooking liquid. While corned beef is baking, grate lemon rind;
squeeze and reserve lemon juice. Mix brown sugar, breadcrumbs, mustard and
lemon rind. Stud top of corned beef w/ whole cloves. Pat drown sugar
mixture over top of brisket. Mix lemon juice and sherry. Drizzle half over
corned beef. Bake covered 30 minutes. Drizzle with remaining sherry
mixture. Bake uncovered until topping is browned, 1015 minutes. Cut corned
beef into thin slices. Spoon cooking liquid over slices.

Source: "Clay Cookery" by the editors of Consumer Guide MM by FREDDIE
JOHNSON MDTF77A From: "Griff" Date: 13 Apr 97 MealMaster Format Recipes
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