Sweet and Sour Corned Beef Brisket

Sweet and Sour Corned Beef Brisket Ingredients

1 3-4pound corned beef brisket	10 tb Ketchup
4 tb Margarine	6 tb Vinegar; (regular white)
2 tb Mustard - plain; ordinary,	2/3 c Brown sugar

Instructions for Sweet and Sour Corned Beef Brisket

Note: If you buy regular already made corned beef, have the deli man slice it thickly. Better yet, buy a fresh pickled brisket that 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. Posted to JEWISH-FOOD digest V97 #332 by Mindi on Dec 23, 1997

Main Ingredient: CornCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Brown Sugar	Corned Beef	Ketchup	Margarine
Mustard	Vinegar

for flavor and categorization

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