STOP! Before you cook that corned beef! Unfortunately the second part of the recipe was removed by an editor because of space restrictions! That is so frustrating as a writer when something is pulled out that is needed to make the recipe special. Following is how the original manuscript had the recipe. The glaze makes this dish and everyone including children devour it.
Since you have the Lewis and Clark Cookbook, would you post some of your thoughts after you try a recipe for me? Thanks!
Corned Beef and Cabbage
4 pounds corned beef brisket
2 medium onions, sliced
2 cloves garlic, minced
2 bay leaves
6 whole cloves
3 potatoes, peeled and cut in half
3 carrots, peeled and cut in half
1 cabbage, cored and cut into wedges
¾ cup firmly packed brown sugar
3 tablespoons mustard
¼ teaspoon ground cloves
Take the corned beef out of the brine and rinse thoroughly. Place the corned beef in a large pot and barely cover with water. Add the onions, garlic, bay leaves, and cloves. Bring to a boil then reduce heat to medium-low, cover pot, and simmer for 2 ½ hours.
Preheat oven to 350 degrees F. Lightly oil a roasting pan.
For the glaze: In a small bowl, stir together the brown sugar, mustard, and cloves with a fork until smooth. Transfer the meat to the prepared roasting pan and top with the glaze. Bake for 30 minutes.
Place the potatoes, carrots and cabbage into the simmering stock and raise temperature to medium. Simmer vegetables for about 30 minutes, or until tender.
Serves 6 to 8