Print Options

Back to Spicy Corned Beef >

Include these items:

Select reviews >

Taste of Home Logo

Spicy Corned Beef

 Spicy Corned Beef
This corned beef recipe is so easy to fix because it can be simmered one day and baked the next.
18-20 ServingsPrep: 10 min. Cook: 3-1/2 hours


  • 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


  • 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.
  • 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.
  • 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.