1 piece corned beef brisket (about 5 lb.)
Boiling water
1 tbsp. mixed pickling spices
1/2 c. brown sugar
1/3 c. prepared mustard (I used mustard powder, vinegar and water)
Preheat oven to 325 degrees. Wash brisket. Place in large roasting pan on oven rack. Cover meat with boiling water; add pickling spices; cover pan with aluminum foil.
**I used a deep iron dutch oven with lid and saved the water for the cabbage.
Boil for 2 hours or until tender when pierced with 2-tined fork. Allow to cool in cooking liquid. (This can be done the day before; refrigerate.)***Bake the beef in a pre-warmed iron pan to get a browned effect on both sides.

About 1 hour before serving, drain meat and place in roasting pan. Bake at 325 degrees for 30 minutes. Combine brown sugar and mustard spread over corned beef. **top, bottom and sides.

Bake 30 minutes longer. **I flipped beef after 15 minutes to brown evenly.

***Boil your cabbage in the water from the corned beef! Yummy, then keep the left over for soup. 30 minutes.

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