Corned Beef

Corned Beef

1 3 to 4 pound corned beef brisket

1 tablespoon yellow mustard
1 tablespoon brown sugar

Half fill a large pot with water; bring to a boil. Add the corned beef, fat side up and the seasoning packet that comes with it if you would like. Bring back to a boil, then cover and simmer, 3 to 4 hours or until tender. Let cool in broth till lukewarm. At this point, the beef is fully cooked. You may remove from the broth, slice thinly and serve. I personally like to give it a bit of color, so I place the cooked beef in a lightly greased baking dish, fat side up. Combine the mustard and brown sugar and brush over the top of the meat. Bake covered in a preheated 325-degree oven for 45 minutes; uncover and bake another 15 minutes to brown.
Note: Once the corned beef has simmered and is cooked to proper tenderness, you may wrap it well and refrigerate overnight. When ready to go to the next step, place the corned beef in a baking pan as stated above and allow to return to room temperature. Mix together the mustard and brown sugar, brush it over the meat and bake as above.
Corned beef will shrink BIG time as it cooks so plan 1/3 to 1/2 pound per person...and of course...for leftovers to make corned beef hash or sandwiches!