1. In a large Dutch oven, place corned beef; cover wirh water. Add onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 - 3 hours or until meat is tender. 2. Transfer corned beef into 13x9-inch baking dish; discard broth and vegetables. Score surface of meat with shallow diagonal cuts. Combine brown sugar and mustard; spread over meat. Pour pickle juice into dish. Bake uncovered, in a 325F oven for 1 hour, basting occasionally. ---------------------------------------------------------------------------
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