Corned Beef and Cabbage

Note: This is a conglomeration of several recipes I found on the Internet.  I didn't like the cut of beef they sell in the corned beef packages (too spongy), but the sauce and vegetables in this recipe were fantastic.  If I were to do it again, I'd use a less fatty meat and look up how to pickle it myself to make it "corned".

3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges

Place corned beef in a large pot and cover with water.  Add spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender.

While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan.  Heat, stirring constantly, until smooth.  Set aside.

When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables).  Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking. 

Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns.  Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.