===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:05)             Number: 341
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Buffet Oven-Glazed Corned      Conf: (37) Home Cooki
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          Buffet Oven-Glazed Corned Beef

          1 brisket of corned beef (4 lb.)
          2 T. pickling spices
          1 onion, cut in quarters
          5 peppercorns, lightly crushed
          3 parsley sprigs
          2 large celery stalks with leaves
          Glaze:
          1 c. ketchup
          1 T. dark brown sugar
          1/2 t. celery seed
          1 T. dry mustard
          2 T. water
          2 T. worcestershire sauce
          watercress for garnish

          Place corned beef in a large heavy pan and cover with
          water.  Bring to a boil and boil 3 minutes.  Pour off
          water and again cover with cold water.  Add pickling
          spices, onion, peppercorns, parsley and celery.  Bring to
          boil, cover, lower heat and simmer 3 to 4 hours or until
          the meat is tender.  Remove meat from water and set
          aside.  Combine all glaze ingredients.  Thirty minutes
          before serving, place prepared corned beef in a shallow
          baking pan, fat side up.  Pour glaze over meat and bake
          for 30 minutes in an oven preheated to 350 degrees.
          Thinly slice meat and arrange on a large platter so the
          slices overlap.  Surround with watercress sprigs and serve
          with accompaniments as suggested in note.  Note:  This
          dish is perfect for a buffet, served with rye and
          pumpernickel bread and bagels, sweet butter, a variety of
          hot and milk mustards, thinly sliced Kosher pickles,
          horseradish and thinly sliced red onions.

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