There is no reason to hold out for St. Patrick's Day to get your Corned Beef on. Take it from me. And, if you don't want to take it from me, take it from Mama Vamp. Her recipe is below. It's freakin' delicious. Great with cabbage, but equally lovely with a side of asparagus. In addition, it's complimented by most beverages, but truly at its best if you refrain from drinking a pint of green beer alongside.
Mama Vamp's Corned Beef
4 lb Corned Beef (including pickling spice packet)
3 TBSP mustard
1/2 cup light brown sugar
1/2 tsp salt
Boil the Corned Beef with pickling spice packet for 3 hours or until tender. Place on a cooking tray or roasting pan. Allow meat to cool for 15 - 20 minutes. Spread a coat of mustard on the top of the meat. Sprinkle generously with light brown sugar, followed by a light sprinkling of the salt. Broil for 4 -5 minutes, until sugar is fairly melted. Turn oven down to 425 degrees and allow to bake for another 10 - 15 minutes until the sugar and mustard are bubbly, but not burnt. Remove from oven and cool for 15 minutes before slicing.