Corned Beef

Oh, one of my favorites! Grandma used to make a boiled dinner on fridays of corned beef, cabbage, and boiled potatoes. And of course a good reuben sandwich!

1 corned beef brisket
1 bay leaf
4 whole cloves
1 clove garlic

Wash corned beef thoroughly and cover in a large heavy pot with cold water. Bring to a boil and cook for 5 minutes. Skim surface, add by leaf, cloves and garlic; cover and reduce heat. Cook 3 to 4 hours, allowing about 50 minutes per pound, or until very tender. Add water to cover as needed.

To glace the cooked corned beef: Stick surface with whole cloves. Pour 1/2 cup maple sirup or 1/2 cup brown sugar moistened with vinegar over meat. Bake uncovered, 20 minutes, as 325 degrees.