Corned Beef with Cane Syrup and Creole Mustard

Preheat oven to 325ºF.

Rinse corned beef well and discard the spice packet, if included. Place beef in a 6- or 8-quart pot and cover with fresh cold water. Bring to a boil over high heat and simmer for 1 minute. Turn off the heat and place the beef, fat-side up, in a baking dish (line the dish with foil for easier cleanup later, if you like).

Combine cane syrup and mustard in a small bowl. Brush top and sides of beef with mixture, leaving most of it on the top. If you like, you can make some slits randomly around the beef to let the glaze sink down into it a little better.

Cover with foil and bake at 325ºF for 2 hours. Remove the foil and bake another hour, until the beef is deeply browned on top and fork tender. Some of the glaze may burn on the bottom of the pan during this last hour, due to the syrup, but it’s okay.

Let rest for 5 to 10 minutes before slicing and devouring.