Norma's Baked Corned Beef with Mustard Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4-to5-lb piece corned beef
1 or 2 cloves garlic, peeled and halved
4 bay leaves
2 tbsp whole cloves
1/3 cp brown sugar, packed
1 tbsp prepared mustard
1/3 cp ketchup
3 tbsp cider vinegar
1 - Buy a packaged half brisket of corned beef weighing 4 to 5 lbs or select a larger piece and have it rolled and tied.
2 - Place in deep large kettle.
3 - Cover with cold water.
4 - Add garlic and bay leaves.
5 - Cover kettle and bring to a boil.
6 - Lower heat and let simmer 4 to 5 hours or until beef is tender.
7 - Let cool in the liquid in which it cooked.
8 - Drain meat.
9 - Place in shallow baking pan.
10 - Decorate top thickly with cloves.
11 - Start oven at moderate (350 degrees F.).
12 - Mix sauce ingredients smoothly together in a small enamel saucepan, adding a little water or liquid from kettle if needed..
13 - Heat and stir only until blended.
14 - Pour over corned beef.
15 - Bake 30 minutes or until browned, basting occasionally.
Make 8 to 10 servings.