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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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This corned beef recipe is so easy to fix because it can be simmered one day and baked the next. Ingredients:
2 corned beef briskets (about 3 pounds each) |
1 medium onion, halved |
1 medium carrot, cut into chunks |
1 celery rib with leaves, cut into chunks |
1 tablespoon mixed pickling spices |
1/3 cup packed brown sugar |
1 tablespoon prepared mustard |
1/2 cup sweet pickle juice |
Directions:
1. Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.
2. Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts.
3. In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally. Yield: 18-20 servings.
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