Vermont Glazed Corned Beef Recipe

• 1 (7 to 8 lb.) corned beef brisket
• 6 peppercorns
• 1 onion, sliced
• 1 stalk celery, sliced
• 1 1/2 c. maple syrup
• 1/2 teaspoon Tabasco sauce
• Whole cloves
• 1/2 c. white wine
• 1/4 c. prepared mustard
• 1/2 c. bread crumbs

1. Place beef in a large kettle, cover with water and add in peppercorns, onions, celery and whole cloves.
2. Cover and simmer 4 to 5 hrs or possibly till tender.
3. Remove beef and place in baking pan.
4. Croslatch the top and stud with cloves.
5. Combine the maple syrup, mustard and Tabasco sauce.
6. Pour over meat.
7. Bake at 350 degrees, after 15 min sprinkle with bread crumbs.
8. Mix wine with remaining maple syrup, Tabasco sauce and baste the roast often.
9. Bake 25 to 30 min longer or possibly till tender.
10. Slice and serve warm with Boston baked beans and brown bread.

beef brisket, peppercorns, onion, celery, maple syrup, tabasco sauce, cloves, white wine, prepared mustard, bread crumbs

Taken from cookeatshare.com/recipes/vermont-glazed-corned-beef-24357 (may not work)