4 lbs. corned brisket of beef
1 tbsp. whole mixed pickling spice
1 celery stalk
1 onion, (medium)
1 carrot
1/2 c. sweet pickle juice

GLAZE:

1/3 c. brown sugar, packed firm
Enough sweet pickle juice to make a glaze

Wash corn beef and put in large kettle. Cover with boiling water. Add spices, celery, onion and carrot. Cover and simmer 4 to 4 1/2 hours or until tender. Cool beef in broth, then put into shallow roasting pan and score fat layer glaze meat and pour 1/2 cup sweet pickle juice into pan around meat, bake in slow oven 300 degrees for 1 hour, basting from time to time with drippings from bottom of pan. Slice and serve hot or cold. Serves 8.