4 to 5 lb. corned beef brisket or rump of beef
2 1/2 quarts water (10 cups)
1/2 cup finely chopped onion
1 tsp. dried dill
2 bay leaves
1 stick cinnamon
2 to 3 drops Tabasco sauce
2 cups white table wine
1/8 tsp. garlic powder
2 stalks celery
1 small orange, sliced
3 whole cloves

Cover corned beef completely with cold water; bring to a boil and simmer for 1/2 an hour. Discard this cooking water.

Add the 2 1/2 quarts of water and all remaining ingredients. Cover and simmer until meat is tender, about 3 hours.

Allow beef to cool in liquid, if not to be served hot and immediately after cooking.

Cooks Tip: Place weight on top of cooling beef for better conformity in slicing.

Serves 10.

Submitted by: Amy Mitchell