Preparation:
Combine corned beef and water to cover in a stockpot, over a high flame bring to a boil, skim, reduce heat, and simmer until tender remove from heat and allow to cool in the liquid for 2 hours, drain well remove and discard any fat from the beef stick cloves into beef on all sides place onto a rack in a roasting pan roast @ 350 degrees for 15 minutes combine remaining ingredients in a saucepan, over a medium flame bring just to a boil, reduce heat, and simmer for 5-6 minutes remove from heat, brush liberally over roast roast @ 350 degrees until glossy remove from oven and allow to stand for 30 minutes, before carving serve hot, warm, or at room temperature |
