Corned Beef With Mustard Glaze

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I cut this out of my newspaper years ago and prefer it to many others i have tried over the years.

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Steps

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Rinse corned beef cut in cold water , place in a large , heavy pot and add cold water to cover.

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Add peppercorns , bay leaves , onion studded with 4 cloves , garlic , carrot and celery.

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Bring to a boil over medium-high heat and skim off any foam that rises to the surface.

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Reduce heat to low , cover pot and barely simmer until the beef is tender , about three hours.

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While beef cooks , turn it over every 30 minutes.

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Let meat cool in cooking water about 15 min.

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Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan , fat side up.

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Whisk together the mustards in a small , heavy saucepan.

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Stir in remaining glaze ingredients and simmer for 5 minutes , stirring constantly.

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Spread glaze evenly over top of brisket.

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Bake in center of the oven , basting every 15 minutes , until heated through and beef has a deep , rich color , about 20 to 30 minutes.

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Let meat rest for about 10 minutes.

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Slice it across the grain and serve.

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Ingredients

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corned beef brisket, black peppercorns, bay leaves, onion, cloves, garlic, carrot, celery ribs, dijon mustard, dry mustard, honey, sherry wine, light brown sugar, salad oil