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Corned Beef

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Ingredients:

5-6 pounds corned beef
1 onion, chopped
1 small carrot , peeled and sliced
1 bay leaf
2 onions, sliced
water to cover
1 cup water

Baking Mixture:

1/2 pound brown sugar
1 tablespoon chili powder
1/2 cup onion, chopped fine
2 teaspoons garlic, chopped fine
1 dash ground cloves
4 ounces tomato juice
3 dashes ground white pepper
1/4 cup vegetable oil

Directions

Rinse corned beef under cold water. Place in a pot with 1 onion, carrot and bay leaf. Bring to a boil and then reduce the heat. Simmer for two hours, partially covered. Remove from the pot and place in a baking pan on top of 2 sliced onions.

Combine the ingredients for the baking mixture and mix well.
Moisten the top of the corned beef with the water and place the baking mixture over the top of the corned beef and cover loosely with aluminum foil and place in a pre-heated oven at 325 degrees F for 1 1/2 hours.

Uncover during the last half hour and baste with pan juices. Check for tenderness and if necessary cook until desired doneness is achieved. You may briefly place the roast under a broiler to crisp it.
Remove from the pan and place on a serving platter and keep warm.

Place the juices in the baking pan in a sauce pot, bring to a boil, reduce the heat and cook until slightly thickened, like maple syrup.
Slice the roast across the grain of the meat and serve with the reduced sauce and your choice of accompaniments.