Yield: 8 servings
1 (4 pound) corned brisket of beef
1 tablespoon whole mixed pickling spice
1 celery stalk
1/3 cup firmly packed light brown sugar
1 tablespoon 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 into 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 degrees F) for 1 hour, basting from time to time with some of the drippings in pan.
Slice, and serve hot or cold. 8 servings