1 (7 to 8 lb.) corned beef brisket
6 peppercorns
1 onion, sliced
1 stalk celery, sliced
1 1/2 c. maple syrup
1/2 tsp. Tabasco sauce
Whole cloves
1/2 c. white wine
1/4 c. prepared mustard
1/2 c. bread crumbs

Place beef in a large kettle, cover with water and add peppercorns, onions, celery and whole cloves. Cover and simmer 4 to 5 hours or until tender. Remove beef and place in baking pan. Croslatch the top and stud with cloves.

Combine the maple syrup, mustard and Tabasco sauce. Pour over meat. Bake at 350 degrees, after 15 minutes sprinkle with bread crumbs. Mix wine with remaining maple syrup, Tabasco sauce and baste the roast often. Bake 25 to 30 minutes longer or until tender. Slice and serve hot with Boston baked beans and brown bread.