Corned Beef With Spicy Pineapple Sauce
|Corned beef brisket||4 Pound (1 Whole)|
|Water||1 Cup (16 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped fresh dill/1/2 teaspoon dried dill weed||1 Tablespoon|
|Pineapple sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. Prepare corned beef as label directs, or in 8-quart Dutch oven or saucepot over high heat, heat corned beef, bay leaf, peppercorns, and enough water to cover meat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is fork-tender.
2. About 40 minutes before meat is done, peel potatoes; add to Dutch oven and simmer until tender.
3. In large bowl, with fork, stir mayonnaise, milk, dill, and salt until well mixed; set aside. Prepare Pineapple Sauce.