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LOCATION: Recipes >> Beef Veal >> Baked and spiced corned beef

Print this Recipe    Baked and spiced corned beef

4 pounds corned beef brisket
1 tablespoon mixed whole pickling spices
1 rib celery, sliced

1 onion, cut up
1 carrot, sliced
1/3 cup light brown sugar, packed
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

Wash corned beef and place in a large stock pot or Dutch oven. Cover with cold water and add pickling spices. Add celery, onion, and carrot. Bring to a boil. Reduce heat, cover, and simmer for 4 to 4 1/2 hours. Cool corned beef in the broth. Place beef in a shallow roasting pan. Score fat. Mix brown sugar with mustard and rub over the brisket. Pour pickle juice into the pan. Bake at 300 for 1 hour, basting occasionally with the pan drippings.

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