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.
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