Directions:
- In a large Dutch oven, place corned beef; cover wirh water. Add onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 - 3 hours or until meat is tender.
- Transfer corned beef into 13x9-inch baking dish; discard broth and vegetables. Score surface of meat with shallow diagonal cuts. Combine brown sugar and mustard; spread over meat. Pour pickle juice into dish. Bake uncovered, in a 325F oven for 1 hour, basting occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.26 Kcal (642 kJ) | ||
| Calories from fat | 92.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Cholesterol | 36.74mg | 12% | |
| Sodium | 931.21mg | 39% | |
| Potassium | 234.53mg | 5% | |
| Total Carbs | 4.97g | 2% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 10.36g | 21% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 1.5mg | 8% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 169.96 Kcal (712 kJ) | ||
| Calories from fat | 102.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 16% | |
|---|---|---|---|
| Cholesterol | 40.74mg | 12% | |
| Sodium | 1032.67mg | 39% | |
| Potassium | 260.08mg | 5% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 4.4g | 16% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 11.49g | 21% | |
| Vitamin C | 21.2mg | 32% | |
| Iron | 1.6mg | 8% | |
| Calcium | 13.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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