Happy Corned Beef Day!

I mean Happy St. Patrick's Day!

I know it's kind of late to post a corned beef recipe but my ma makes the best corned beef in the world!!!  Seriously.  It's The Best Corned Beef In The World!!! (Yes, it needs 3 exclamation points.)  So even though your probably full of corned beef and cabbage, you need to try this recipe.  So go to the store, right now and buy a corned beef, right now and make this, right now.  OK, you can wait until later this week.  But you have to try it.  You won't regret it. Even self proclaimed corned beef haters love this.  I'm sorry to say that I don't have a picture of it, we couldn't wait that long and had to eat it right away so you'll have to take my word when I say it's The Best Corned Beef In The World!!!

The Best Corned Beef In The World!!!

• 1 corned beef (3-5 pounds)
• 1-2 tablespoons pickling spice (or whatever size package comes with the corned beef)
• water
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard 

Preheat the oven to 325 degrees.  Rinse the corned beef and put it in a Dutch oven or whatever large pot you have that will fit in your oven.  Cover the corned beef with water and add the pickling spice.  Bring to a boil over high heat.  As soon as it starts to boil, cover the pot tightly (with the lid or aluminum foil) and put it in the oven for 2 hours.  Don't peek at it!

After 2 hours, remove the corned beef from the liquid and place on a roasting pan or baking sheet.  (Ma likes to line the pan with aluminum foil for easy clean-up.)  Return to the 325* oven for 30 minutes. 

Combine the brown sugar and mustard.  After 30 minutes, remove the corned beef from the oven and spread the brown sugar and mustard sauce all over it.  Put it back in the oven for 20-30 more minutes. Remove from oven and let rest for 5 -10 minutes before serving. 

Enjoy!