1 lemon, thin sliced, seeded, discard ends
1 small orange, thin sliced, seeded, discard ends
1 large onion, peeled and sliced
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 teaspoons cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
8 cups water, boiling
Preheat the oven to 325 degrees and bring 8 cups of water to a boil. Trim and discard the majority of the surface fat from the corned beef brisket. Rinse meat well under cool running water, rubbing gently to release any corning salt.
In a roasting pan (about 11 x 15-inch), place the corned beef with the with the lean side down. Top the corned beef with the slices of lemon, orange, and onion and sprinkle with peppercorns, allspice and cloves. Set the pan on middle rack in a 325 degree oven.
Gently pour the 8 cups boiling water around brisket. Cover the roasting pan or seal the pan with foil. Bake until the meat is very tender when pierced with a fork, this should take about four hours. When tender, uncover and drain off all but about 1 cup of the liquid. If you like, reserve the lemon, orange and onion slices and rearrange them on top of the meat.
In a small bowl, mix the mustard and brown sugar. Spread the brown sugar mustard mixture evenly over meat. Broil the Corned Beef about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Slice the meat across the grain and serve.
Makes 8 servings.