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Glazed Boiled Beef



  1. Pierce meat deeply with long-tined fork. Sprinkle meat tenderizer on all surfaces. Let stand for 30 minutes at room temperature.
  2. Put into deep kettle; add celery flakes, pepper, seasoned salt and 6 to 8 whole cloves. Cover with water. Cover kettle and simmer very slowly 2 hours or until meat is tender (do not boil).
  3. Remove meat from broth and place in shallow roasting pan. Score fat in diamond shapes. Sprinkle lightly with brown sugar and stud with remaining whole cloves.
  4. Bake at 400 degrees F for 20 minutes.
  5. Slice and serve hot with horseradish or mustard sauce.

Yield: 6 to 8 servings


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