Wash corned beef and place in a large stock pot or Dutch oven. Cover with cold water and add pickling spices. Add celery, onion, and carrot. Bring to a boil. Reduce heat, cover, and simmer for 4 to 4 1/2 hours. Cool corned beef in the broth. Place beef in a shallow roasting pan. Score fat. Mix brown sugar with mustard and rub over the brisket. Pour pickle juice into the pan. Bake at 300° for 1 hour, basting occasionally with the pan drippings.
Corned beef recipe serves 8.