Note from Gary: 
Paul P made this recipe and thought it was very good. 



BAKED SPICY CORNED BEEF

Yield: 8 servings

    4 pounds Corned Brisket of Beef 
    1 tablespoon whole mixed pickling spice 
    1 celery stalk 
    1 onion 
    1 carrot 
    1/3 cup firmly packed light brown sugar 
    1 tablespoon prepared mustard 
    1/2 cup sweet-pickle juice or fruit juice 

Wash corned beef and put it in a large kettle. Cover with boiling water.
Add pickling spice,
celery, onion and carrot. Cover, and simmer for 4 to 4-1/2 hours, or
until tender. Cool beef in
broth; then put in shallow roasting pan and score fat layer. Mix brown
sugar and mustard; pat on
beef. Pour pickle juice into pan. Bake in preheated slow oven (300`) for
1 hour, basting from
time to time with some of the drippings in pan. Slice, and serve hot or
cold.

