Recipe - Glazed Corned Beef Sandwiches

1 Corned beef brisket; (34
lb.)
12 Peppercorns
4 Bay leaves
3 Cloves garlic; minced
2 Cinnamn stick; (3 inches)
broken
1 tablespoon Red pepper flakes
Sandwich Buns

GLAZE
One half cup Packed brown sugar
One half teaspoon Ground cloves
One half teaspoon Ground ginger
One half teaspoon Dry mustard
One fourth teaspoon Celery seeds
One fourth teaspoon Caraway seeds

Place corned beef with seasoning packet in Dutch oven; cove with water. Add
seasoniongs and bring to a boil. Reduce heat; cover and simmer for 44 1/2
hours or until meat is tender. Drain, discarding juices; blot brisket dry.
In a small bowl, combine glaze ingredients. Rub onto top of warm meat.
Grill or broil for 510 minutes on each side until glazed. Slice meat and
serve warm or chilled on buns. Yield: 1216 servings. Submitted by Rita
Reifenstein, Evans City, Pennsylvania MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32

Posted to MCRecipe Digest V1 #830 by Roberta Banghart
bobbi744@sojourn.com on Oct 07, 1997