1 (4 pound) beef brisket
2 teaspoons meat tenderizer
2 tablespoons celery flakes
1/4 teaspoon coarsely-ground pepper
1 teaspoon seasoned salt
20 whole cloves
Water
1/2 cup brown sugar, packed
Pierce meat deeply with long-tined fork. Sprinkle meat tenderizer on all surfaces. Let stand 30 minutes at room temperature. Put into deep kettle; add celery flakes, pepper, seasoned salt and 6 to 8 whole cloves. Cover with water. Cover kettle and simmer very slowly 2 hours or until meat is tender (do not boil).
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Remove meat from broth and place in shallow roasting pan. Score fat in diamond shapes. Sprinkle lightly with brown sugar and stud with remaining whole cloves. Bake at 400 degrees F for 20 minutes. Slice and serve hot with horseradish or mustard sauce.
Serves 6 to 8.
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