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Spicy Corned Beef

This corned beef recipe is so easy to fix because it can be simmered one day and baked the next.
  • Total Time
    Prep: 10 min. Cook: 3-1/2 hours
  • Makes
    18-20 servings

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

  • 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.

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