BERMA'S KITCHEN: Baked Spiced Corned Beef

[Difficulty Level: 6]

This recipe serves approximately 8 people. Perfect for a Saint Patrick's Day bash.

Ingredients

- Corned beef brisket (about 4 pounds)
- 1 tablespoon mixed whole pickling spices
- 1 rib celery sliced in chunks
- 1 onion, diced
- 1 carrot, sliced in “coins”
- 1/3 cup light brown sugar, packed
- 1 tablespoon prepared mustard
- ½ cup sweet pickle juice

Preparation:

Wash corned beef and place in a large stock pot or Dutch oven.

Cover with cold water and pickling spices.

Add celery, onion, and carrot.

Bring to a boil. Reduce heat, cover, and simmer for 4 to 5 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 degrees for 1 hour, basting occasionally with the pan drippings.

Variations

To make the meat more tender try adding a genuine draft beer or lager to the broth. This also gives the beef extra flavor.

Bored with just plain old deli mustard? Try a Dijon mustard. Dijon mustards add texture and are great for marinating prior to cooking

A Dutch oven is not the only way to prepare corned beef. Try a smaller brisket and prepare in a crock-pot. Crock pots are fabulous for the mom or dad on the go. Just set it and forget it.

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