Corned Beef Brisket (1-2 lb. per person)
McCormick Pickling Spice (1-2 jars per pot)

Glaze:

Yellow Mustard (approx. 2 Tbsp.)
Brown Sugar (approx.. ½ cup)
(To taste - mustard adds tang, brown sugar adds sweetness and cuts tang)

Remove excess fat from corned beef. Place 1 to 2 briskets (depending on pot size) in large pot and cover with water.  Add 1 to 2 jars of pickling spice to water.  Boil for 4 hours minimum. Turn occasionally so they don't get dry. 

In a small bowl, combine the brown sugar and mustard.  Amounts may vary depending on how much extra you might want. Mix to your taste – mustard adds tang, brown sugar adds sweetness.

When brisket is done boiling, place on rack in large roasting pan. Add a ladle or two of the water from the boiling pot to the bottom of the roasting pan. Spread mustard/brown sugar mixture heavily on top and let it drip down sides.  Roast in 350 – 400 degree oven for half hour.

Make extra glaze for the table and dipping!