Corned Beef?

I have never heard of the pickle juice, but I love to bake mine in the oven, and then remove the juice and cook the potatoes and carrots and cabbsge seperate, it takes a little longer but baking the corned beef gives it a more intense flavor.

Hi M.,

I googled "corned beef pickle juice" and this is what I found. It was on tasteofhome.com and southernfood.com (same recipe). Hope it's good!

Corned beef is baked with celery, pickling spices, pickle juice, mustard, and brown sugar.
Cook Time: 5 hours
Ingredients:
corned beef brisket, about 4 pounds
1 tablespoon mixed whole pickling spices
1 rib celery, sliced
1 onion, cut up
1 carrot, sliced
1/3 cup light brown sugar, packed
1 tablespoon prepared mustard
1/2 cup sweet pickle juice
Preparation:
Wash corned beef and place in a large stock pot or Dutch oven. Cover with cold water and add pickling spices. Add celery, onion, and carrot. Bring to a boil. Reduce heat, cover, and simmer for 4 to 4 1/2 hours. Cool corned beef in the broth. Place beef in a shallow roasting pan. Score fat. Mix brown sugar with mustard and rub over the brisket. Pour pickle juice into the pan. Bake at 300° for 1 hour, basting occasionally with the pan drippings.
Corned beef recipe serves 8.

I semi-pot roast it. I put it in a cassorole dish that only has an inch or two around the roast. Then I fill it with water and the seasonings up to about 1/2 inch below the top of the roast and let it bake for a very long time (about 3 hours). Keep an eye on the water level. I like to let most, if not all, of the water "bake out" of the pan before I add any more. I used to cook it in a pot with potatoes and cabbage, but I like it this way much better.

mmmm, yum, I LOVE corned beef.
The recipe my hubby and I found is really good, and it's a way different treatment for corned beef. If (and i mean IF) you have the time, you simply simmer it the normal amount of time and when it's done simmering, you run it through the broiler or the BBQ until it's crispy on the outside (mainly, the fat part). If done that way, it's so much more versatile than the typical new england boiled dinner.
Never heard of a brown sugar pickle juice glaze....but you would probably make it the same way you would for a glazed ham, but substitute pickle juice for the liquid....hhmm, that sounds interesting...Let me know if you ever try it and how it turned out, I would love to know.
Something else you could do with the glaze..instead of baking it on, boil & broil the beef, the cook the glaze on the stovetop and pour it over when done

GLAZED CORNED BEEF

3 lbs. corned beef, raw
Water
1 onion, sliced
1 carrot, sliced
2 bay leaves
1 tsp. whole peppercorn

GLAZE:

1/2 c. orange marmalade
4 tbsp. Dijon-style mustard
4 tbsp. brown sugar
2 cloves garlic, minced
Orange slices, for garnish (optional)

Place corned beef in a large pot. Cover with water.

Bring to a boil. Add sliced onions, carrot, bay leaves and peppercorns.

Simmer over low heat until tender, about 2 1/2 hours. Test for doneness with a fork.

Preheat oven to 350 degrees.

In a bowl, combine the marmalade, mustard, sugar and garlic.

Remove meat from pot; drain. Place on a oven-proof dish or pan.

Spread glaze over meat to cover.

Bake at 350 degrees for 30 to 35 minutes or until glaze is just brown and crisp.

Slice meat and serve with vegetables. Garnish with orange slices, if desired. Makes 6 servings.

Try cooks.com you can find tons of recipes there

I love corned beef/silverside. I either cook mine in a crockpot all day or on a stove top for about 3 1/2 hours. If using the stove top method I always boil the water first before putting in the meat s it doesn't stick to the bottom of the pot. When its boiled I put in the meat and add a rather large dollop of golden syrup (I guess your equavelent would be maple syrup) and that all. I make a mustard sauce to go with it

1 egg
1/4 c sugar
1 T flour
1 t mustard
1 c water, from corned beef
1/4 c malt vinegar

Beat egg and sugar, add flour, mustard, then stir in liquid gradually. Microwave on high until thick

We have potatoes and carrots with it. I don;tm in cabbalge but hate the smell of it cooking! Hope that helps - Y.

Hi M.,
As a good Irish girl, I love corned beef too, and I make a glaze for mine out of yellow mustard and brown sugar that is probably somewhat similar to what your aunt is remembering. I cook the corned beef and cabbage, potatoes, carrots, whatever in the crock pot or on the stove, just do whatever you normally do, then just before you want to eat, make your glaze by mixing the mustard with brown sugar to taste. I wish I could be more specific about the amounts, but I just squirt some mustard into a bowl and add brown sugar a little at a time, tasting along the way until it is what I want. Slice the beef, spread with the glaze and bake at 350 for 10-15 minutes or until the glaze is hot. Simple and really tasty.