1 (4 lb.) corned beef brisket
Water
1 medium onion, cut in half
2/3 c. packed brown sugar
1 celery stalk, cut up
2 tbsp. prepared mustard
2 tbsp. ketchup
1 lg. carrot, cut up
Sauteed cabbage
2 garlic cloves, cut in half
Orange baby carrots
1/2 tsp. whole black pepper corns

Prepare corned beef as label directs, or in 8 quart Dutch oven. Heat first 6 ingredients with enough water to cover meat to boiling point. Reduce heat to low; cover and simmer for 3 hours or until meat is fork-tender. Preheat oven to 350 degrees. Cut meat into slices. Arrange meat on oven-proof platter or in a roasting pan. In bowl, mix sugar, mustard, and ketchup; spread on top and between slices. Bake 20 minutes or until browned. Serve with vegetables on platter with meat.