a little of each

Ingredients

1 (6 lb) corn beef brisket

1 medium onion, halved

1 celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, halved

½ tsp peppercorns

For the sauce, combine:

2/3 cup brown sugar, packed

2 tsp prepared mustard

2 tsp ketchup

Directions

In a large Dutch oven four hours before serving, place all ingredients with enough water to cover the meat. Bring to a boil; cover and simmer for three hours or until meat is fork tender. Preheat oven to 350 degrees. Slice meat and arrange in an oven-safe dish. Spread sauce on meat and bake for 20 minutes.