4 - 5 lb. piece corned beef
4 bay leaves

SAUCE:

2 tbsp. butter
1/3 c. brown sugar, packed
1 tbsp. prepared mustard (Koseiusks spicy brown)
1/3 c. ketchup
3 tbsp. cider vinegar

Place corned beef in deep large kettle. Cover with cold water, add bay leaves. Cover kettle and bring to a boil. Lower heat and simmer 4 to 5 hours or until beef is tender. Let cool in liquid in which it cooked. Drain meat. Place in shallow baking pan. I remove all fat. Mix sauce ingredients smoothly together in a small enamel saucepan, adding a little water or liquid from the kettle if needed. Heat and stir only until blended. Pour over corned beef. Bake 30 minutes or until browned, basting occasionally. Bake in 350 degree oven. Makes 8 to 10 servings.