Take the brisket, cover with water and cook it slowly for 3 hours with garlic, onion, celery, peppercorns, allspice and bay leaf. Remove brisket and place in a roasting pan with 1/2 cup of the liquid. Make a glaze from brown sugar and mustard and spread on the brisket. Bake for 20 minutes at 180 until glaze bubbles. Yum yum!
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