Image Image Image Image Image Image Image Image Image Image
Scroll to top


No Comments

Baked Spicy Corned Beef

Baked Spicy Corned Beef

Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required


This is the hands down best way to cook a corned beef I traditionally use a Boyles Corned Beef as my starting point .

Baked Spicy Corned Beef
  • 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
  • ⅓ c. packed brown sugar
  • 1 tbsp. prepared mustard
  1. Soak corned beef in water to cover ½ hour or longer if deeply corned. Place a large sheet of heavy foil on a shallow pan.
  2. Remove beef from water and pat dry. Remove any salt on surface. Place in center of foil and pour ¼ cup fresh water over the top. Sprinkle with the spice and arrange the orange slices and vegetables over and around the meat.
  3. Bring long ends of foil up over meat and seal with a light double fold.
  4. Seal other ends, turning them up so liquid cannot run out.
  5. Bake in a slow oven (300 degrees F.) 4 hours.
  6. Cool slightly, unwrap and put in shallow pan.
  7. Spread with brown sugar mixed with mustard.
  8. Bake in moderate oven (350 degrees F.) 20 minutes or until glazed.


What I’ve been cooking…

Previous Image
Next Image

info heading

info content

Submit a Comment

17 + 6 =

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

My Mission Statement