Recipe Categories
Meat 
Misc Beef
Corn Beef , Head, Foot & Hash

Kat's Corn Beef Baked

1 corned beef brisket, about 4 pounds 
2 cups baby carrots
1 cup prunes
1 orange, sliced
1 medium onion, sliced
1 bay leaf
1/4 cup brown sugar, packed 
1 tablespoon orange juice
PREPARATION:

Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan. 
Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf. Seal foil over the brisket. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer. Serves 8 to 10. 

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