This recipe comes from a neighbor and family friend who I once helped drive around on some errands during one of my winter breaks from college. It is one of my personal favorites.
Serves 6-8 meat
Combine brown sugar, pineapple juice, mustard powder, and pineapple chunks. Set aside in the refrigerator.
Season brisket with roast beef seasoning, onion, and garlic powders. Sear the meat in a large soup-pot for about 3-5 minutes on each side, or until lightly browned. Stick cloves into meat until firmly inserted Add enough water to cover and bring to a boil. Lower heat and simmer for 2-3 hours, until roast is tender.
Preheat oven to 400°F. Remove roast from pot and place in a baking dish. Cut an ‘X’ across the top-center of the roast and pour reserved brown sugar-pineapple sauce on top. Bake for 40 minutes, uncovered, basting every 10 minutes. Remove cloves before slicing and serving.
*Please note that depending on your cooking range, our corned beef may become tender much sooner than 2-3 hours and I recommend keeping a close eye of it. You can test tenderness with a fork(but do not pierce too much).
**Also, please note that any roast shrinks considerably when cooked. Please consider that when trying to figure how many to servings are desired. This recipe should feed apx. 6-8 people