Step 1

Place corned beef, fat side up in a large stock pot and cover with water. Add the pickling spices if they were included with the corned beef and sauerkraut. Cover and simmer over low heat until beef is tender when pierced with a fork about 31/2 hours. Add the potatoes, cabbage, and carrots and continue simmering for an additional 45 minutes.

Step 2

Preheat oven to 425 degrees. Line a baking sheet with foil and place the cooked corned beef fat side up. Leave the vegetables in the pot while the corned beef is in the oven.

Step 3

In a small bowl, combine the Dijon mustard and brown sugar. Spread the mixture over the top and sides of the corned beef. Bake in oven for 15 – 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.

Step 4

Transfer the corned beef to a cutting board and slice against the grain. Place on a platter and surround with the potatoes, cabbage, and carrots.