(my father’s favorite)
3 – 4 pound corned beef
1/2 cup brown sugar
1/2 cup dijon or whole grain mustard
Remove a 3-4 lb corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of a 325 degree oven.
Bake for approx. 2 1/2 hrs; then remove part of foil to expose the corned beef. With a sharp knife make diagonal lines on top of the meat. Mix the sugar and the mustard together.
Pour glaze on the meat, trying to get it in the slits and all over the top and sides of the meat.
Increase oven to 350 and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin. Serve with additional mustard. It is nice to have an assortment of mustards of different flavors for the side.