Company Corned Beef from
Farm Journal's Country Cookbook
4 to 5 lbs corned beef
5 bay leaves
2 sprigs parsley
1 branch celery, cut in chunks
1 small onion, sliced
2 tblsp. butter or margarine
1 tblsp. prepared mustard
1/3 c.brown sugar, firmly packed
1/3 cup ketchup
3 tablsp. vinegar
3 tablsp. water
Wash corned beef thoroughly to remove brine. Place in a large kettle and cover with cold water. Add bay leaves, peppercorns, parsley, celery, and onion. Cover and simmer 3 to 3 3/4 hours, or until tender.
Remove hot beef to shallow baking dish. Insert whole cloves in it to decorate and season.
Melt butter, add remaining ingredients and mix thoroughly. Cook over medium heat until ingredients are well blended.
Pour sauce over corned beef and bake at 350 for 15 minutes. Serve with homemade bread, and boiled cabbage, potatoes, and carrots. Enjoy!
Submitted by: Rose Clawson of Baskets by Rose