SHERRY-GLAZED CORNED BEEF AND CABBAGE - Featured in "Cooking With Clyde!"

INGREDIENTS

3 pounds corned beef, excess fat removed with a sharp knife
2 medium onions, peeled and halved
2 whole large garlic cloves, peeled
2 bay leaves
6-8 whole cloves
Glaze:
1/2 cup dry sherry
1/2 cup granulated brown sugar
2 tablespoons molasses
Cabbage to accompany (2 large heads)
Butter, salt & pepper

Place corned beef, fat side down, in a large cooking pot (Dutch oven) along with the onions, garlic, bay leaves and cloves. Cover with cold water and bring to a boil. Reduce heat to very low and simmer beef, partially covered, as slowly as possible, for 3 1/2 to 4 hours, or until the meat is very tender when tested with a fork. Remove from the pot, drain, and place beef on an ovenproof baking dish, fat side up. If there is any remaining fat on top of the beef, remove it with a sharp knife.

Preheat oven to 350 degrees. Place all glaze ingredients in a small saucepan and simmer over medium-low heat until the sugar is dissolved and the glaze is slightly syrupy. Spoon the glaze over the beef, coating thoroughly. Bake for 30 minutes, basting several times.

Slice the beef on the diagonal and place in a serving dish. Cover the meat with some of the glaze from the baking dish. Serve hot or at room temperature.

While the beef is in the oven, cut the cabbage into large chunks and place on a vegetable steamer. Steam the cabbage Just Until Tender! - It should not be mushy. Place cabbage in a large serving bowl and toss with a generous amount of softened butter, and salt & pepper to taste.

Serves 6