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Ingredients
- 1 (7 to 8 lb.) corned beef brisket
- 6 peppercorns
- 1 onion, sliced
- 1 stalk celery, sliced
- 1 1/2 c. maple syrup
- 1/2 teaspoon Tabasco sauce
- Whole cloves
- 1/2 c. white wine
- 1/4 c. prepared mustard
- 1/2 c. bread crumbs
Directions
- Place beef in a large kettle, cover with water and add in peppercorns, onions, celery and whole cloves. Cover and simmer 4 to 5 hrs or possibly till tender. Remove beef and place in baking pan. Croslatch the top and stud with cloves.
- Combine the maple syrup, mustard and Tabasco sauce. Pour over meat. Bake at 350 degrees, after 15 min sprinkle with bread crumbs. Mix wine with remaining maple syrup, Tabasco sauce and baste the roast often. Bake 25 to 30 min longer or possibly till tender. Slice and serve warm with Boston baked beans and brown bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 12 servings | |
| Calories 694 | |
| Calories from Fat 382 | 55% |
| Total Fat 42.37g | 53% |
| Saturated Fat 13.37g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 3516mg | 147% |
| Potassium 962mg | 27% |
| Total Carbs 32.07g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 24.76g | 17% |
| Protein 42.15g | 67% |
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