Shelly's Recipe

BAKED SPICY CORNED BEEF

Category: Brisket/Cornbeef

1 (4 lb) corned brisket of beef
1 tbsp whole mixed pickling spice
1 celery stalk
1 onion
1 carrot
1/3 cup firmly packed light brown sugar
1 tbsp prepared mustard
1/2 cup sweet pickle juice or fruit juice

Wash corned beef and put it in a 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 at 300 for 1 hour, basting from time to time with some of the drippings in pan. Slice and serve hot or cold. Serves 8