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    You are in: Home / Recipes / Corned Beef in a Clay Cooker Recipe
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    Corned Beef in a Clay Cooker

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    JudyCC's Note:

    The flavors in this recipe are delicious and the meat is fall-apart tender. Perfect for St. Patrick's Day! Featured in Clay Cookery by The Editors of Consumer Guide

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    Units: US | Metric


    1. 1
      Soak the top and bottom of clay pot (brand I use is Romertopf, size is # 111) in cold water for 15 minutes. Drain.
    2. 2
      Rinse corned beef with cold water. Place meat in deep kettle; add water to cover. Heat to boiling; drain. Place meat, fat side up, in clay pot, add 2 cups water.
    3. 3
      Place covered clay pot in cold oven. Set oven to 425°F Bake until corned beef is tender, about 2 hours. Pour off and discard cooking liquid.
    4. 4
      Grate lemon rind; squeeze and reserve lemon juice. Mix brown sugar, bread crumbs, mustard and lemon rind. Stud top of corned beef with cloves. Pat brown sugar mixture over top of brisket. Mix lemon juice and sherry. Drizzle half the mixture over corned beef.
    5. 5
      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.

    Ratings & Reviews:

    • on March 18, 2010


      Simply outstanding! Made with a slightly smaller clay cooker but turned out great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corned Beef in a Clay Cooker

    Serving Size: 1 (329 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 865.1
    Calories from Fat 518
    Total Fat 57.6 g
    Saturated Fat 19.2 g
    Cholesterol 296.1 mg
    Sodium 3468.8 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 0.4 g
    Sugars 18.4 g
    Protein 55.6 g

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