Directions:
- Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.
- Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts.
- In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally. Yield: 18-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.29 Kcal (713 kJ) | ||
| Calories from fat | 102.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 1034.68mg | 43% | |
| Potassium | 260.59mg | 6% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 11.51g | 23% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 1.6mg | 9% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 169.96 Kcal (712 kJ) | ||
| Calories from fat | 102.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 18% | |
|---|---|---|---|
| Cholesterol | 40.74mg | 14% | |
| Sodium | 1032.67mg | 43% | |
| Potassium | 260.08mg | 6% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 11.49g | 23% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 1.6mg | 9% | |
| Calcium | 13.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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