|Name:||Corned Beef||Contributor:||Leigh Ann Hussey|
|Description:||Corned Beef with mustard rub||Posted:||2000-03-19|
|Key words:||St. Patrick's Day, beef||Category:||Main Dishes|
|Ingredients:||Corned Beef Brisket
|Preparation:||Boil the corned beef in the pickling spice until tender.
A corned beef brisket is made up of two muscles separated by a
layer of fat; separate the two muscles and trim off all but about 1/8" of
the fat. Then smear a rub over the fat sides, made of equal parts
prepared mustard and brown sugar, and bake both muscles for 1/2 hour (I can't
remember what temp he said, but it was probabably ~375 or so), long enough
to get the sugar to caramelize.