Spicy Corned Beef

2 (3 lb.) corned beef briskets
1 medium onion, halved
Celery rib with leaves
1 medium carrot, cut into chunk
1 Tbsp. mixed pickling spices
1/3 c. brown sugar
1 Tbsp. prepared mustard
1/2 c. sweet pickle juice

Place beef in large dutch oven; cover with water. Add onion, carrot, celery and pickling spices. Bring to boil. Reduce heat; cover and simmer for 2 1/2-3 hours or until meat is tender. Transfer corned beef to 13-inch by 9-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, at 325° for one hour, basting with juice occasionally. 18-20 servings.

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