Ingredients
1 piece corned beef brisket ( about 5 lbs.)
Boiling water
1 T. mixed pickling spices
1/2 cup firmly packed light brown sugar
1/3 cup prepared mustard
Orange wedges
Horseradish sauce (recipe for this at bottom)
Directions
Preheat 325. Wash brisket. Place in large roasting pan on oven rack. Cover meat w/boiling water; add pickling spices, cover pan w/ aluminum foil.
Bake 2 hours until or until tender when pierced with a fork. Allow to cool in cooking liquid. Prepare Horseradish Sauce.
About 1 hour before serving drain cooked beef & place in roasting pan. Bake 325 for 30 min. Combine brown sugar & mustard in small bowl and spread over corned beef.
Bake 30 min. longer until well glazed. Place on platter. Garnish with wedges of orange & sprigs of watercress. Cut into thin slices & serve with sauce.
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Horse Radish Sauce
Combine 8 oz. sour cream w/2 T. prepared mustard & 2 T. prepared horseradish in a glass bowl. Cover, refrigerate at least 2 hours.
Serve with Irish soda bread.