Corned Beef Brisket
From Tyloo 
· 9 lb.+ brisket of beef 
DO FIRST: Cut brisket in half; rinse off brisket and put in pot and cover with cold water; bring to boil and cook 15 minutes. THROW WATER AWAY. Make garni bag, use cheescloth and tie with string: 
·	2 TBL pickling spice (and add spice that comes with brisket too) 
·	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 w/skins 
·	5 cloves of garlic w/skins 
·	3 TBL dry mustard 
·	1/4 C brown sugar 
Bring to boil and simmer for 2 - 2 1/2 hours. Do this the day before so the brisket will meld w/flavors for a day. SAVE THE WATER AND GARNI BAG. Always 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 it's liquid. 
Horseradish/Mustard Sauce 
·	1/2 C sour cream 
·	1 1/2 - 2 tsp dry mustard 
·	1 tsp (+) horseradish (to taste) 
·	1/4 tsp onion salt 
Mix and serve.