6-pound beef brisket corned, boneless
2 teaspoons whole cloves
½ cup firmly packed light brown sugar
¼ cup sherry
1. Put the meat into a saucepot and add enough water to cover meat. Cover saucepot tightly and bring water just to boiling over high heat. Reduce heat and simmer about 4 hours, or until meat is almost tender when pierced with a fork.
2. Remove from heat and cool in liquid; refrigerate overnight.
3. Remove meat from liquid and set on rack in roasting pan. Stud with cloves. Put brown sugar over top and press firmly.
4. Roast at 325°F 1½ hours. After roasting 30 minutes, drizzle with sherry.
5. To serve, carve meat into slices.
ABOUT 12 SERVINGS