Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Corned beef brisket 1/4 c Vinegar
6 md Baking potatoes 5 tb Prepared mustard
1 ea Dry onion soup mix envelope 1 c Sour cream
1/2 c Butter, softened 1/4 c Milk
1/2 c Sugar

Pre-heat both sides of gas grill on HIGH for 10 minutes. Turn burners
to MEDIUM. Rince corned beef; place in foil baking pan on cooking
grids. Close hood and cook for 1 1/2 hours.

Scrub potatoes but do not peel; cut each potato into 3 or 4
length-wise slices. Set aside 3 tb of soup mix.; blend together
remaining mix and butter. Spread mixture on potato slices and
re-assemble; wrap each potato in heavy foil; place on grill with
corned beef. Cover hood and grill 45 to 60 minutes longer, turning
potatoes once.

In saucepan mix sugar, vinegar, 3 tb mustard and dash of salt. Bring
to boiling; stir until sugar disolves. Brush over corned beef last
few minutes of grilling. Mix sour cream, milk, reserved soup mix and
remaining mustard. Heat, stirring occasionally, but do not boil.
Slice meat across grain; serve with potatoes and sour cream sauce.
Submitted By GRANT AMES On 02-04-95

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