Pat says this is tasty her husband Jim loved it. The sauce recipe could be cut in half.

1	4-5 lb.	corned beef brisket
8	whole	black peppercorns
2		bay leaves
1/2	C	dijon mustard
1	tsp.	dry mustard
1/2	C	honey
1/3	C	sherry wine vinegar
1/3	C	firmly packed brown sugar
1	tsp.	sesame oil

Place brisket in large pot. Add water to cover. Cover pot. Refrigerate for 6 hours or overnight. Drain brisket. Add water to cover, peppercorns and bay leaves. Bring to a boil. Reduce heat, cover and simmer about 3-1/2 hours. Drain. Cool.

Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up.

Bring brisket to room temperature. Preheat oven to 350F. Whisk mustards in heavy small saucepan. Stir in remaining ingredients. Simmer 5 minutes. Spread evenly over top of brisket. Bake 45 minutes.