Corned Beef Brisket

Ingredients

• •9 pounds beef brisket
• •2 tablespoons pickling spice
• •10 whole peppercorns
• •7 whole cloves
• •3 bay leaves crumbled
• •parsley chopped
• •Tie bag. Put brisket back into pot, add:
• •2 cans of beer (real beer, not lite)
• •cold water to cover
• •garni bag
• •2 large onions halved with skins
• •5 cloves of garlic with skins
• •3 tablespoons dry mustard
• •1/4 cup brown sugar
• •Horseradish/Mustard Sauce:
• •1/2 cup sour cream
• •1 1/2 to 2 teaspoons dry mustard
• •1 teaspoon horseradish (to taste)
• •1/4 teaspoon onion salt

Directions

1. 1Bring to boil and simmer for 2 - 2 1/2 hours. Do this the day before so the brisket will meld with the flavors for a day. Save the water and garni bag.
2. 2Always keep brisket in the cooked liquid, that is the secret of the tasty meat. Put carrots and potatos in smaller pots and ladle liquid into them to cook them, put cabbage cut in fourths into pot w/brisket. This meat will keep a week in the refrigerator in its liquid.
3. 3Create the mustard sauce by mixing and serving as a side to the meat.