4 lbs. corned beef brisket
1 tbsp. pickling spices (whole mixed)
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped in chunks
1/3 c. packed brown sugar
1 tbsp. prepared mustard
1/2 c. sweet pickle juice

Wash corn beef and put into a large pot. Cover with cold water. Add pickling spice, celery, onion, carrot and bring to a boil. Cover and simmer for 4 to 4 1/2 hours or until tender. Cool beef in broth. Take out when cool and put into shallow roasting pan, score the fat layers.

Mix brown sugar and mustard, pat on the corned beef. Pour the pickle juice into the pan. Bake at 300 degrees for 1 hour. Baste from time to time with pan drippings. This can be served hot or cold.