Baked Barbecued Corned Beef
|Corned beef brisket||6 Pound|
|Mixed spice||1 Tablespoon|
|Whole cloves||1 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Tablespoon|
|Ketchup||1⁄3 Cup (5.33 tbs)|
|Sweet pickle juice/Vinegar||2 Tablespoon|
Wash corned beef and put in large kettle.
Cover with cold water.
Add pickling spice.
Bring to boil, cover, and simmer for 4 hours, or until tender.
Cool beef in broth.
Then put in shallow roasting pan and score fat layer.
Insert whole cloves in fat.
Mix butter, sugar, mustard, ketchup, and pickle juice.
Pat on beef.
Bake in preheated moderate oven (350°F.) for about 30 minutes.
Serve warm, sliced thin for sandwiches.