It was only in the past few years that I entertained the idea of making corned beef myself, but I thought there had to be a better way.
Spicy Brown Mustard (enough to cover the top)
Beer (Guinness seems like an obvious choice, but I didn't have any of that. I thinks it turns out best with a Lager. I used hard cider one year because that was all I had. The flavor was different, but it was still very good)
Preheat oven to 325F
Put corned beef in oven proof pan. I like to use a pan that is a snug fit for the corned beef. Then you don't need to use as much beer. Slather the top with mustard. Pour enough beer in the bottom of the pan so approximately half of the meat is covered. If you fill the pan too high with liquid, the meat will just boil. Cover with foil. Cook for approximately two and a half hours, removing foil during the last half hour. Remove from the oven and let rest before slicing.
Happy St. Patrick's Day!!