Baked Corned Beef With Brown Sugar Glaze
A simmered corned beef brisket, infused with sweet pickle juice, is baked with a brown sugar and mustard glaze.
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Instructions
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Preheat the oven to 300 F.
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Rinse the corned beef; place it in a large pot, cover with cold water, and add pickling spices.
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Add sliced celery, onion chunks, and 1/2-inch carrot rounds to the pot.
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Bring the pot to a boil, then reduce heat, cover, and simmer the beef for 4 to 4 1/2 hours.
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Remove from heat and let the corned beef cool in its broth.
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Transfer brisket to a roasting pan, discarding broth and vegetables. Score any fat layer.
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Combine brown sugar and mustard to make a paste; rub it over the brisket. Pour pickle juice into the pan.
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Bake for 1 hour, basting occasionally with pan drippings.