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Nations Best® Recipes

Easy Bake Corned Beef

The pickling spices and the pickle juice complement Nations Best® Corned Beef beautifully, with a touch of brown sugar and Dijon mustard.


  • 1 Nations Best® Corned Beef (about 4 lb, raw)
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 celery rib, sliced
  • 1 Tbsp mixed whole pickling spices
  • 1/3 c (packed) light brown sugar
  • 1 Tbsp Dijon mustard
  • 1/2 c sweet pickle juice


  1. Rinse the corned beef and place it in a large heavy pot or Dutch oven. Add the onion, carrot, celery and pickling spices. Cover with cold water.
  2. Bring to a boil, reduce the heat, and simmer, covered, until tender, about 4 to 5 hours. Cool.
  3. Preheat the oven to 300 degrees F. Place the corned beef in a shallow roasting pan. Score the top of the corned beef in a diamond pattern.
  4. Combine the brown sugar and mustard and pat it over the beef. Add the pickle juice to the pan.
  5. Bake for 1 hour, occasionally basting the pan drippings over the meat.