Delicious Sauce

It was time for our annual corned beef dinner. As I type that I realize that I do actually make this more than once a year, but I always make it for St Patrick’s Day.

Before starting the blog, I always made my corned beef in the crock pot. Add potatoes and cabbage and just let it go for the day.

Since starting the blog, however, I have been trying out the different recipes for corned beef. Most of them are pretty basic.

This one was a bit different, but only at the end.

The recipe starts out pretty much the same. Boil the beef for several hours.

Pressing the cloves into the brisket give the meat a little extra flavor.

The mustard sauce is where the real difference comes.

It does have a nice mustard flavor. The brown sugar gives it a little sweetness and the glaze effect.

The vinegar gives the sauce a bit of tartness to go with the clove taste.

Baking the beef slowly with the glaze gives it a small crust on the edges. The sauce doesn’t soak into the meat, but you get the flavor on the outside edges.

You could spoon a little sauce over the sliced brisket if you wanted a little more of the sauce flavor.

I liked this variation quite a lot. It was a lovely dinner.

CORNED BEEF WITH MUSTARD SAUCE

8 Pound Corned Beef Brisket

2 Cloves Garlic

4 Bay Leaves

Whole Cloves

1/3 Cup Packed Brown Sugar

1 Tablespoon Prepared Mustard

1/3 Cup Catsup

3 Tablespoons Vinegar

3 Tablespoons Water

Roll and tie corned beef, cover with water and simmer with the garlic and bay leaves for 6 hours. Cool in the liquid. Drain. Stud the far side of the brisket with cloves. Combine remaining ingredients and spread onto beef. Bake in a 275 degree oven for 1 hour, basting occasionally.