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1. Cook corned beef in large pot that is 1/2 water &
1/2 ginger ale
ALSO put the following goodies into the pot:
6 peppercorns
1 large sliced onion
4 whole cloves
1 celery stalk
1 cut up apple (Granny Smith is fine)
Bring to boil & simmer until meat is tender (3 1/2 to 4lb corned beef takes 3-3 1/2 hours) If liquid boils away, add more ginger ale. When meat is tender, remove, glaze and bake as below. Save a cup or two of the meat water, refill pot & cook a quartered up cabbag until tender.
2. GLAZE:
1/3 cup brown sugar
1 TBL dry mustard
1 tsp. horseradish
1/3 cup catsup
3 TBL white vinegar
2 TBL softened butter
Combine all this stuff in a saucepan, stir until
blended & bubbly. Brush or spoon onto the cooked corned beef. Bake
350 degrees for about 5-10 minutes, basting several times to keep moist.
Serve with cooked cabbage & bread.