Oven-Baked Corned Beef

• 1 3–4 lb. corned beef brisket
• 2 Tbsp. dark brown sugar
• 2 Tbsp. whole grain mustard

Pre-heat your oven to 275F.

Remove the corned beef from its package and hold on to the wee packet of seasoning. Put the beef in a large bowl and cover it with cold water. Set this aside for 20 minutes to leech some of the salt out—it'll be really salty if you skip this.

Drain the salty water and give the beef a rinse under the cold tap, then pat it dry and put it, fatty side up, in a baking dish or Dutch oven that you have a lid for.

Stir together the mustard, brown sugar, and contents of the seasoning package in a bowl then apply the mixture to the fatty top-side of the beef. Rub it in a little.

Put a lid on the pan and bake the beef in the oven for one hour per pound. Then remove the lid, drain off the water that the beef has given off, and bake, lidless, for another half hour.

Take the pot out of the oven, remove the beef to a cutting board, cover it with foil, and let it rest for 10 minutes before carving.

Serve it with whatever you please.