CORNED BEEF WITH MUSTARD SAUCE
Steps:
- Civer the corned beef with water in a large kettle. Drop in peppercorns, garlic, and bay leaves. Bring to boil, reduce heat and simmer until meat is tender when pierced with a fork. Allow approximately thirty minutes per pound. Transfer beef to a shallow baking dish and stud fat with cloves. Pour mixture of mustard, catsup, brown sugar, vinegar and water over meat. Bake with fat side up for one hour at 300 degrees, basting occasionally. You may cook cabbage and potatoes in the water that the meat first cooked in.
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