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Corned Beef - Clay Pot

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORNED BEEF - CLAY POT
 Categories: Beef, Clay cooker
      Yield: 8 Servings
 
MMMMM------------------FREDDIE JOHNSON  MDTF77A-----------------------
      1    Corned beef brisket (4-5 lb)
      2 c  Water
      1    Lemon
    1/2 c  Brown sugar, packed
    1/4 c  Bread crumbs, fine & dry
      1 ts Dijon mustard
           Whole cloves
    1/2 c  Dry sherry
 
  Soak top & bottom of 3/4 qt. clay cooker in water about 15 minutes &
  drain. Rinse corned beef with cold running water. Place corned beef
  in deep kettle; add water to cover. Heat to boiling; drain. Place
  corned beef, fat side up, in cooker; add 2 cups water. Place covered
  cooker in cold oven. Set oven to 425. Bake until corned beef is
  tender, about 2 hours. Pour off and discard cooking liquid. While
  corned beef is baking, grate lemon rind; squeeze and reserve lemon
  juice. Mix brown sugar, breadcrumbs, mustard and lemon rind. Stud top
  of corned beef w/ whole cloves. Pat drown sugar mixture over top of
  brisket. Mix lemon juice and sherry. Drizzle half over corned beef.
  Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake
  uncovered until topping is browned, 10-15 minutes. Cut corned beef
  into thin slices. Spoon cooking liquid over slices. Source: "Clay
  Cookery" by the editors of Consumer Guide
 
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