Virginia-style corned beef

By dcarriger56

Ingredients

• In large kettle or Dutch oven, cover 4 pounds corned-beef brisket

Preparation

Step 1

with cold water. Simmer,covered, 3 hours or till tender. Cool, refrigerate in its liquid
About one-half hours, before serving;
Start heating oven to 350F. Drain briskets; score top, stud with about 1 teaspoon whole cloves. Over top, put combined 1/2 cup light-brown sugar, 1/4 cup packeged dried bread crumbs, 1/2 teaspoon dry mustard, 2 tablespoons coarsely-grated orange rind and 1 tablespoon coarsely-grated lemon rind. Place brisket in foil-lined baking pan. Bake 10 minutes. Then bake about 1 hour or until hot, basting often with combined 1/4 cup orange juice, 2 tablespoons lemon juice and 1/2 cup apple juice. In serving the brisket, slice across grain of meat. Makes 6 serving.