Soak top & bottom of 3/4 qt. clay cooker in water about 15 minutes & drain. Rinse corned beef with cold running water. Place corned beef in deep kettle; add water to cover. Heat to boiling; drain. Place corned beef, fat side up, in cooker; add 2 cups water. Place covered cooker in cold oven. Set oven to 425. Bake until corned beef is tender, about 2 hours. Pour off and discard cooking liquid. While corned beef is baking, grate lemon rind; squeeze and reserve lemon juice. Mix brown sugar, breadcrumbs, mustard and lemon rind. Stud top of corned beef w/ whole cloves. Pat drown sugar mixture over top of brisket. Mix lemon juice and sherry. Drizzle half over corned beef. Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake uncovered until topping is browned, 10-15 minutes. Cut corned beef into thin slices. Spoon cooking liquid over slices. Source: "Clay Cookery" by the editors of Consumer Guide MM by FREDDIE JOHNSON MDTF77A From: "Griff" Date: 13 Apr 97 Meal-Master Format Recipes (Mailing List) =C4
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.5mg||1 %|
|Potassium 89.9mg||2 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 30g|
|Protein 0.4g||1 %|
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Calories per serving: 136
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