corned beef


  • 1 4-pound Corned beef
  • 1/3 cup Yellow mustard
  • 1/3 cup Brown sugar
  • Dash of Ground cloves


  1. 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).
  2. Test for doneness: a fork should easily slide into the meat.
  3.  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:

  1. 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.