• 1 corned beef brisket (about 4 pounds)
• ½ cup chopped onion
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 2 tablespoons Dijon mustard
• 3 tablespoons Dierbergs brown sugar
• 1 teaspoon paprika

Place corned beef in large heavy pot or Dutch oven.

 

Add enough water to barely cover meat.

 

Add onion, garlic, bay leaf, and pepper; bring to a boil over medium-high heat.

 

Reduce heat, cover, and cook until meat is fork-tender, about 3 to 4 hours. (Add water if necessary to keep meat covered.)

 

Remove meat from pot. Trim and discard fat.

 

Place meat in shallow roasting pan. Spread mustard evenly over top of corned beef.

 

In small bowl, combine brown sugar and paprika; sprinkle evenly over mustard.

 

Bake in 375˚F. oven until glazed, about 15 to 20 minutes.

 

Thinly slice across the grain. Please note that corned beef may have as much as 50% shrinkage when cooked.