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Ingredients
- 1 x 3-4pound corned beef brisket
- 4 Tbsp. Margarine
- 2 Tbsp. Mustard - plain, ordinary, yellow
- 10 Tbsp. Ketchup
- 6 Tbsp. Vinegar, (regular white)
- 2/3 c. Brown sugar
Directions
- Note: If you buy regular already made corned beef, have the deli man slice it thickly. Better yet, buy a fresh pickled brisket which you have to cook.
- My friend does hers in the pressure cooker; I just cook it in a pot and change the water once to cut down on some of the salt. To cut the fat down, I buy only the lean first cut.
- Bring to boil above ingredients and simmer til blended. After brisket is cooled and sliced, lay in pan and pour sauce over all. Bake at 350 at least 1/2 hour til sauce is thick and clinging to the meat.
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