Reubins Corned Beef
|Corned beef brisket||4 Pound|
|Stout||24 Ounce (2 Bottles, 12 Ounce Each)|
|Regular beer||24 Ounce (2 Bottles, 12 Ounce Each)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Sauerkraut||1⁄2 Cup (8 tbs)|
1. Place brisket in 5-quart Dutch Oven; pour stout ale, beer over meat; bring to boil over medium-high heat; reduce heat to low; cover; simmer 40 minutes per pound (about 2 3/4 hours) or until done, turning once halfway through cooking.
2. Allow meat to cool in cooking liquid; remove meat; discard liquid; place meat 11 1/2 x 9 x2-inch Bake & Roast Pan.
3. Combine mustard, sugar, honey; brush on meat; bake 20 minutes at 375°F. or until nicely glazed; thinly slice meat; serve with sauerkraut.
Makes 10-12 servings