Brown Sugar and Mustard Glazed Corned Beef

Trim any excess fat from the brisket. Place the brisket and enough water to cover in a Dutch oven or stock pot.

Bring the mixture to a boil then reduce the heat to a simmer. Let cook for about 3 hours, skimming the fat off the top of the liquid as needed. Make sure the brisket stays covered with water.

When the meat is tender, remove it from the pot and set aside on a cutting board. Cover it with foil.

Preheat the oven to 325 degrees F.

In a small saucepan, combine the brown sugar and water over medium-high heat. Stirring frequently, let the mixture come to a boil for about 5 minutes then stir in the mustard. Continue cooking for 2 more minutes.

Place the brisket on a rack in a roasting pan. Using a basting brush, evenly spread the mustard mixture over the brisket. Place the roasting pan in the oven and bake at 325 degrees F for 30 minutes. Brush with the glaze every 10 minutes during the cooking time.

Remove the brisket from the oven and let rest for 10 minutes before carving against the grain into thin slices.