4 to 6 lbs. corned brisket of beef
2 tbsp. pickling spice
1 orange, sliced
1 onion, sliced
1 stalk celery with leaves, sliced
1 carrot, sliced
1/3 c. packed brown sugar
1 tbsp. prepared mustard

Soak corned beef in water to cover 1/2 hour or longer if deeply corned. Place a large sheet of heavy foil on a shallow pan. Remove beef from water and pat dry. Remove any salt on surface. Place in center of foil and pour 1/4 cup fresh water over the top. Sprinkle with the spice and arrange the orange slices and vegetables over and around the meat.

Bring long ends of foil up over meat and seal with a light double fold. Seal other ends, turning them up so liquid cannot run out.

Bake in a slow oven (300 degrees F.) 4 hours. Cool slightly, unwrap and put in shallow pan. Spread with brown sugar mixed with mustard. Bake in moderate oven (350 degrees F.) 20 minutes or until glazed. Makes 8 to 10 servings.