MEAT

CORNED BEEF

The meat:

Rinse brisket under running water (to get rid of excess salt) and trim off excess fat.

Place meat in stock pot OR in crock pot, cover with water and bring to boil.

Lower the heat to a simmer. Cook until very tender (slight resistance to fork) but not falling apart, about 3 hours.

Skim fat and and more water as needed each half hour.

Remove from water and keep covered until ready to glaze (optional).

The glaze:

Combine sugar and 1/2 water.

Bring to simmer over medium-high heat.

When the mixture has turned syrupy (about five minutes) stir in the mustard.

Simmer another 2-3 minutes.

A 24-hour marinade and an unusual ingredient makes any cut tender and yields delicious gravy.

Cut slits in a 3-to-5 lb beef roast and insert slivers of garlic.
Put meat in a bowl and slowly pour 1 cup cider or white vinegar over it.
Add enough water to bowl to cover meat.
Cover with plastic wrap and refrigerate 24 hours, basting occasionally.
Pour off vinegar solution and pat meat dry.
Brown meat in heavy iron pot with oil until very dark on all sides.
Pour two cups strong black coffee over meat; add 2 cups water.
Cover and cook over low heat for about six hours on top of the stove. Add more water if needed.
Do NOT add salt or pepper until 20 minutes before serving.