Corned Beef (Baked, Spicy)

By á-2034

This a recipe that my mom found in a magazine back in the 1940's when corned beef was 10 cents a pound. Nobody would buy corned beef because it was such a tough cut of meat. However, this recipe makes it tender and is very tasty. Now, in 2011, corned beef is very expensive, but we have it quite often. You will love it.

Ingredients

• 4 to 6 lb. corned beef
• 2 Tbls. Pickling Spice
• 1 orange (sliced)
• 1 onion (sliced)
• 1 stalk celery with leaves
• 1 carrot (sliced lengthwise)
• 1/3 c. packed Brown Sugar
• 1 Tbls. prepared mustard

Preparation

Step 1

Rinse corned beef in cold water. Place large sheet of heavy foil on shallow pan. Lay meat in center of foil and pour 1/4 c. water over top. Sprinkle with spice and arrange orange, onion, celery and carrots on top and around meat. Bring loose ends of foil up over meat and seal with a double flod. Seal other ends turning them up so liquid cannot run out. Bake in slow oven (300) 4 hours. Cool slightly, unwrap and remove vegetables and spices. Put in a shallow pan or on an oven proof platter. Mix brown sugar and mustard and spread on meat. Bake in a moderate oven (375) 20 minutes or until glazed. Makes 8 to 10 servings