• 1 piece (about 4 Lbs.) PL BAR corned beef brisket or eye of round
• 6-8 whole cloves
• 1 lemon, rinsed, ends trimmed
• 1 onion (8 oz.), peeled
• 1/2 teaspoon whole allspice
• 1/3 cup brown sugar
• 1 teaspoon black peppercorns
• 1/4 cup Dijon mustard
• 1-2 tablespoons Whiskey or Bourbon

Trim and discard most of the surface fat from brisket or eye of round. Rinse meat well under cool running water, rubbing gently to release the corning salt.

Lay meat, fattiest side up, in a 2-inch-deep, 11 by 15 or 16 inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

Set pan on middle rack in a 325º oven. Pour about 8 cups boiling water around the brisket, seal pan with foil, and bake until meat is tender when pierced, about 3 hours or until done. -OR- Place meat in a kettle with water and spices. Cook on medium for 3 hours or until done. Un-cover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and re-arrange them on top of the meat.

In a small bowl, mix mustard, brown sugar, and whiskey or bourbon; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until mustard mixture begins to brown, 3-5 minutes. Transfer brisket to a platter. Serve hot, warm, or cold, slicing meat across the grain.