1 (6-7 lb.) brisket of beef
2 onions, quartered
1 1/2 celery stalks, quartered
1 head garlic, peeled
1 bay leaf
1 tbsp. salt
15 black peppercorns
Any additional vegetables

Place brisket in large soup pot and cover with water. Add all above ingredients and bring to boil. Simmer 2-3 hours or until beef is tender. Remove beef from stock and slice; keep warm. Strain stock, skim fat and reserve for other recipes.

SAUCE:

1 c. ketchup
1/2 c. horseradish
1/4 c. Creole mustard
1 tbsp. Worcestershire sauce

Mix all ingredients until well blended. Serve with brisket. Serves 8-10.