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4 lbs beef corned brisket
1 tablespoon whole mixed pickling spice
1 medium onion, cut into fourths
1 carrot, cut in half
1 stalk celery, cut in half
1/3 cup packed brown sugar
1 tablespoon prepared brown mustard
1/2 cup sweet pickle juice
1. In pot, cover beef corned brisket with cold water.
2. Add pickling spice, onion, carrot, and celery.
3. Heat to boiling; reduce heat. Cover and simmer until
beef is tender, about 4 hours.
5. Cool beef in broth.
6. Place beef, fat side up, in ungreased baking pan, 13x9x2-
inches.
7. Score fat surface lightly.
8. Mix sugar and mustard; spread over fat. Pour pickle
juice into pan.
9. Bake uncovered in 300-degree oven for 1 hour, basting
occasionally with pan juices.
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