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    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.