Corned beef brisket (3 to 4 lbs.)
Seasoning packet (if included in pkg.) or
1 med. chopped onion
1 celery stalk, cut up
1 lg. carrot, cut up
2 garlic cloves
1/2 tsp. pepper corns
2/3 c. brown sugar
2 tbsp. prepared mustard
2 tbsp. ketchup

(I double this.)

Simmer corned beef and seasonings (or carrot, onion, celery, garlic, pepper corns) in crock pot or Dutch oven for 4 to 6 hours in just enough water to cover brisket. Be sure meat is very tender. Preheat oven to 350 degrees. Arrange sliced meat in overlapping slices on oven-proof meat platter or open roasting pan (cake pan is great). In a bowl, mix brown sugar, mustard, and ketchup. Spread on top and in between meat slices. Bake 20 minutes or until glaze is brown.