Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------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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