- 1 4-pound Corned beef
- 1/3 cup Yellow mustard
- 1/3 cup Brown sugar
- Dash of Ground cloves
- Remove corned beef from the package and rinse it in cold water. Place the corned beef in a large pot and fill with water until the meat is covered. If the corned beef came with a spice packet, open it and pour the contents into the water. Bring the pot to a boil and reduce heat to low and simmer 50 minutes per pound (a 4-pound corned beef will simmer for 3 hours and 35 minutes).
- Test for doneness: a fork should easily slide into the meat.
- When done, remove corned beef from the water and place it on a plate. Cover with foil and let stand for 20 minutes. Slice corned beef before serving. Using a sharp knife, slice across the grain into ¼ inch thick slices.
Clove-Spiced Sweet Mustard:
- Combine the yellow mustard and brown sugar in a bowl. Stir well to dissolve the sugar. Add a dash of ground cloves. Serve corned beef with the mustard on the side.