This is a really easy way to do brisket — and it is really moist.

Ingredients:

• 1 piece (about 4 lbs) center cut corned beef brisket
• 1 lemon, ends trimmed
• 1 onion (about ½ lb) peeled
• ½ t whole allspice
• 1 t black peppercorns
• 6-8 whole cloves
• ¼ c Dijon mustard
• ¼ c brown sugar

Instructions:

1. Preheat oven 325°  275°
2. Trim and discard most of the surface fat from brisket.  Rinse well, rubbing gently to release corning salt.
3. Lay meat, fattiest side up, on a large piece of foil in a 2 inch deep pan.
4. Thinly slice lemon (discard seeds) and onion and lay over meat.
5. Sprinkle with peppercorns, allspice, and cloves.
6. Set pan on middle rack of oven.  Pour about 8 cups  one cup boiling water around brisket.
7. Seal pan with foil tightly.
8. Bake until meat is very tender, about 4 hours.
9. Uncover and drain off all but about 1 cup of the liquid.
10. In a small bowl, mix the mustard and sugar.
11. Move onions and lemons to the side.  Spread evenly across the meat on top of the lemon and onion slices.
12. Broil about 8 inches from heat until mustard mixture begins to brown, 3-5 minutes.
13. Transfer to platter.  Slice meat across the grain.

Serves: 6-8

Source: Sunset, March 1999