The recipe for this simple, yet awesome, sweet and tangy corned beef brisket comes from a longtime family friend and neighbor, who we'll just call Miss Faye. Miss Faye is what you would call a modern Southern belle, often regaling her friends and family about the Old South (and by the Old South, I mean Jewish Atlanta in the mid to late 20th century), in her distinct metropolitan Southern drawl. A few years back, during my winter vacation from school, I assisted Miss Faye and her husband by driving them around on their daily errands. Sitting in the car with Miss Faye, taking in many of her captivating stories, the Alfred Uhry play, Driving Miss Daisy , came to mind. I humorously applied the title of the play to my winter job, telling people I was driving Miss Fayesy. Anyhow, this recipe is 100/100, and Miss Faye, knowing how much I enjoy it, always prepares this recipe when entertaining my family.
Combine brown sugar, pineapple juice, mustard powder, and pineapple chunks. Set aside in refrigerator.
Season brisket with salt and pepper, onion, and garlic. Sear the brisket in a large soup-pot, over medium-high heat, for about 3-5 minutes on each side, or until meat is lightly browned. Remove from heat and firmly insert cloves into brisket. Add water to cover and bring to a boil. Lower heat and simmer for 2-3 hours, or until meat is tender.
Preheat oven to 400°F. Remove brisket from pot and place in a large casserole/ baking dish. Remove cloves and cut an ‘X’ across the top of the brisket and pour brown sugar-pineapple glaze on top. Bake for 40 minutes, uncovered, basting every 10 minutes.
*Note: Depending on various factors (including brisket fat content, brisket size, and cooking range), your brisket may finish cooking sooner than 2-3 hours, and I recommend keeping a close eye on it. You can test the tenderness with a fork, which will pierce and leave the meat easily when tender.