Corned Beef With Vine Tomatoes

1. 1

   Rinse corned beef. Place in a large saucepan with sugar, vinegar, cloves and bay leaves. Add enough water to cover.

2. 2

   Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1-1 1/4 hours (allow 40 mins per pound), until cooked through.

3. 3

   Meanwhile, place tomatoes in an oiled, heavy-bottomed skillet on medium heat. Cook 5 mins, shaking pan, until lightly browned and just tender.

4. 4

   Slice corned beef and serve with tomatoes and mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.