5-6 lbs of Corned Beef
2 Tbsp. Pickling Spice
1 Orange with Skin On
2 Stalks Celery with leaves-Cut into Large Pieces
2 Carrots-Washed but not Peeled-Cut into Large Pieces
½ Cup Clean Cold Water
1/3 Cup Packed Brown Sugar
1 Tbsp. Yellow Mustard
Soak corned beef in bowl filled with cold water. All of the meat should be covered. Refrigerate for 30 minutes.
Preheat oven to 300 degrees F.
Place large piece of heavy aluminum foil in a baking pan. Be sure to use enough to hold the meat and fold over and make a tight seal.
Remove meat from bowl of water, pat dry with paper towel and place corned beef in foil lined pan with fat side down.
Pour cold water over corned beef, sprinkle with pickling spice and arrange oranges, celery and carrots on top. Wrap up ingredients tightly with aluminum foil to create a tight seal so that liquids don’t run out.
Bake at 300 degrees for 4 hours.
When fully cooked take out of oven, unwrap foil, remove and discard spices, orange slices and vegetables and transfer corned beef to a clean pan.
Preheat oven to 375 degrees F.
Mix together brown sugar and yellow mustard in a small bowl.
Spread brown sugar and mustard mixture over the top of the corned beef and return to oven.
Bake at 375 degrees for 15 more minutes.
Remove from oven and enjoy!