Ingredients

Instructions

  1. Rinse corned beef cut in cold water, place in a large, heavy pot and add cold water to cover.
  2. Add peppercorns,bay leaves, onion studded with 4 cloves, garlic, carrot and celery.
  3. Bring to a boil over medium-high heat and skim off any foam that rises to the surface.
  4. Reduce heat to low, cover pot and barely simmer until the beef is tender, about three hours.
  5. While beef cooks, turn it over every 30 minutes.
  6. Let meat cool in cooking water about 15 min.
  7. Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan, fat side up.
  8. Whisk together the mustards in a small, heavy saucepan.
  9. Stir in remaining glaze ingredients and simmer for 5 minutes, stirring constantly.
  10. Spread glaze evenly over top of brisket.
  11. 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.
  12. Let meat rest for about 10 minutes.
  13. Slice it across the grain and serve.