Corned Beef- Sweet and Savory

By saraneddie

Ingredients

• 4 tablespoons margarine
• 2 tablespoons mustard
• 1/2 cup plus 2. tablespoons ketchup
• 1 cup brown sugar
• 6 tablespoons cider vinegar
• 4-6 pound corned beef

Preparation

Step 1

The corned beef can be fully cooked, sliced and frozen. The sauce can be prepared and kept refrigerated up to one week in advance. Keep in mind when purchasing corned beef, just as with brisket, first cut will be lean, second cut is fattier and a deckle will be both fattier and have a less firm texture to it.

Boil or bake corned beef, covered, for 3 hours, Allow meat to cool and slice thin. Place the rest of ingredients in a saucepan and bring to a boil. Pour sauce over meat and bake covered at 350 degrees for 30 minutes.