Baked Spicy Corned Beef by Barbara Vosburgh

Baked Spicy Corned Beef             by Barbara Vosburgh 

An interesting departure from the traditional corned beef and cabbage, especially for those who never liked the cabbage in the first place.

4 - 6 pound corned brisket of beef                                 

1 stalk celery with leaves, sliced

2 tablespoons pickling spice                                         

1 carrot, sliced

1 orange, sliced                                                              

1/3 cup packed brown sugar

1 onion, sliced                                                               

1 tablespoon prepared mustard

Soak corned beef in water to cover for 1/2 hour, or longer if deeply corned.

Place a large sheet of heavy foil on a shallow pan. Remove corned beef from water and pat dry to remove any salt on surface. Put in center of foil and pour 1/4 cup fresh water over top. Sprinkle with the spice and arrange orange slices and vegetables over and around the meat. Bring long ends of foil up over meat and seal with a light double fold. Seal other ends , turning them up so liquid cannot run out. Bake in slow

(300 degrees F.) 4 hours. Cool slightly, unwrap and put in shallow pan, discarding the orange slices and vegetables. Spread with brown sugar mixed with mustard.

Bake in moderate oven (375 degrees F.)

20 minutes, or until glazed.

Makes 8 - 10 servings.

Note: I often turn the oven to 350 degrees F. for this and bake other things as well during the 4 hour baking time.