1 corned beef brisket (about 3 pounds)
1/2 medium onion, cut into chunks
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices*
1/4 cup packed brown sugar
1 tablespoon whole grain mustard
1/4 cup sweet pickle juice
corned beef briskets come with a packet of pickling spices, just add
Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender.
Transfer corned beef to a 13-inch x 9-inch baking dish; discard all but 1 cup of broth and vegetables. Score the surface of meat with a shallow diagonal cuts.
In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325 degrees F for 1 hour, basting occasionally and adding reserved liquid to bottom of dish as needed to prevent drying out. Serve with your favorite Irish dishes.
By: Susi's Kochen und Backen (http://susikochenundbacken.blogspot.com/)