2-3 lb. corned beef brisket
2 c. water
1/2 c. mustard with horseradish
1/4 c. currant jelly
1 1/2 c. fine soft bread crumbs

Place corned beef in Dutch oven, add water, cover tightly and simmer over medium heat for 1 hour. Turn brisket and continue cooking, covered, 1 1/2 to 2 hours or until tender.

Combine mustard with horseradish and currant jelly; fold in bread crumbs. Remove brisket from liquid and place on rack in open roasting pan. Spread topping over brisket and cook in 350 degree oven, uncovered, 10 to 15 minutes. Carve diagonally across the grain in thin slices.