Baked Mustard Corned Beef
- 3 1/2 pounds corned beef
- 2 bay leaves
- 6 whole black peppers
- Whole cloves
- 1/3 cup brown sugar
- 1/3 cup tomato catsup
- 1 tablespoon prepared mustard
- 2 tablespoon salad oil
- 3 tablespoons vinegar
Baked Mustard Corned Beef
Featured in the Honolulu Star-Bulletin on March 8, 2006.
Ingredients:
Directions:
- Cover corned beef with water; add bay leaves and peppers and bring to a boil.
- Reduce heat and simmer gently for 3 to 4 hours, or until tender.
- Place in a shallow baking pan and dot with whole cloves.
- In a saucepan, combine remaining ingredients and heat.
- Pour over meat and bake at 350°F for 45 minutes, basting once.
Makes 6 servings.
Approximate Nutrient Analysis per Serving:
630 calories, 44 g total fat, 13 g saturated fat, 145 mg cholesterol, 520 mg sodium, 16 g carbohydrate, 0 g fiber, 13 g sugar, 39 g protein
