1. Brine Beef Brisket prior to cooking

2. Preheat oven to 300 degrees F.

3. Place beef Brisket in colander in sink and rinse brisket under cold water.

4. Sear brisket on all sides in a Dutch Oven with a tight fitting lid.

5. Add the beef stock, bay leaves, peppercorns, allspice, cloves, brown sugar, tomato paste, thyme/celery bundle and onion, powdered English mustard, salt and pepper to taste. Bring to boil, uncover and skim off any scum that rises to the surface. Cover and transfer pan to the oven, braise until very tender about 3 hours and 45 minutes.

6. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Add more stock if needed. Heat and simmer vegetables until they are tender, about 20 minutes.

7. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the jot cooking liquid over the corned beef and season with pepper.

8. Serve immediately with the horseradish sauce.

In addition to quality "Stone Ground Deli Mustard", I also like the following horseradish sauce:

For the Horseradish Sauce

1. Freshly ground black pepper In a small bowl, mix together the mayonnaise, sour cream, horseradish, lemon zest, and 2 teaspoons kosher salt.

2. Season generously with pepper to taste.

3. Refrigerate the horseradish sauce for at least 30 minutes before serving.