1 (3-4 lb.) corned beef
1/4 c. beef broth
1 tbsp. pickling spice
1 sm. unpeeled orange, sliced
1 onion, sliced thin
1 rib celery, chopped
1 carrot, scraped & sliced

Drain meat and pat dry. Place a long sheet of aluminum foil (heavy duty) on a flat surface and place meat in center. Bring up edges of foil slightly and pour beef broth over meat. Add pickling spices. Arrange orange slices and vegetables over and around the meat. Bring long ends of foil over meat and seal with a tight double fold. Seal other ends securely so the liquid cannot escape. Bake 3 1/2 to 4 hours at 300 degrees. Yield: 8 to 12 servings.