This is a recipe I have been using since the 1960s. Each delicious bite is savored as fit for a king. It goes very well with steam cabbage and potato salad. Left-overs make a tasty Ruben sandwich.
4 – 5 lb. corned beef brisket
Cooked according to directions on package. Add additional bay leaf and garlic.
When done, cool in it’s liquid for 45 min.
Drain meat and place in shallow baking pan.
Start oven at 350 degree F.
BBQ Sauce Ingredients
2 Tablespoons Butter
1/3 cup plus 1 full Tablespoon brown sugar.
1 Tablespoon prepared mustard
1/3 cup ketchup
3 Tablespoons cider vinegar
2 dashes grown cloves
Mix sauce ingredients together in a small sauce pan. Add some liquid broth to sauce. Heat and stir until blended. Pour over corned beef. Bake 30 minutes or until brown, basting occasionally.
Makes 8 to 10 servings.
Enjoy,
