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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Corned Beef - Clay Pot


beef

----FREDDIE JOHNSON MDTF77A----
1 corned beef brisket (4-5 lb)
2 cup water
1 lemon
1/2 cup brown sugar, packed
1/4 cup bread crumbs, fine & dry
1 teaspoon dijon mustard
1 whole cloves
1/2 cup dry sherry

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