Baked Spicy Corned Beef
|Corned beef brisket||4 Pound|
|Whole mixed pickling spice||1 Tablespoon|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Tablespoon|
|Sweet pickle juice/Fruit juice||1⁄2 Cup (8 tbs)|
Wash corned beef and put in large kettle.
Cover with boiling water.
Add pickling spice, celery, onion, and carrot.
Cover and simmer for 4 to 4 1/2 hours, or until tender.
Cool beef in broth; then put in shallow roasting pan and score fat layer.
Mix brown sugar and mustard; pat on beef.
Pour pickle juice into pan.
Bake in preheated slow oven (300°F.) for 1 hour, basting from time to time with some of the drippings in pan.
Slice, and serve hot or cold.
Makes 8 servings.