Mustard Glazed Corned Beef Brisket

Recipe requires advance planning since it needs two overnights to prepare it

• 5 lbs Lake Geneva Country Meats corned beef brisket
• 8 whole black peppercorns
• 2 whole bay leaves
• ½ cup Dijon mustard
• 1 tsp. dry mustard
• 1-cup honey
• 1/3-cup sherry wine vinegar
• 1/3 cup firmly packed brown sugar
• 3 tsp sesame oil

Place brisket in large pot. Add enough water to cover. Cover pot and refrigerate at least 6 hours or overnight. Drain brisket. Add peppercorns, bay leaves, and new water to cover. Bring to boil. Reduce heat, cover and simmer until tender, about 3 ½ hours. Drain brisket again. Cool. Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temperature. Preheat oven to 350 degrees. Whisk mustards in heavy small sauce pan. Stir in remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake until heated through, about 45 minutes.