Remove brisket from plastic wrap and rinse well to remove brine.Place in a large pot along with any spice packet that may have come with the brisket, and cover with water.Bring to a boil. Reduce heat to medium-low and simmer for three hours or until tender in the center. You should be able to easily stick a fork into the center. Remove the brisket from the liquid and set it aside.Once cooled, trim any excess fat from brisket.
Crust Mixture
Prepare a roasting pan with PAM.Place brisket in roasting pan.Mix Dijon mustard, brown sugar, and soy sauce and spread over the entire brisket – the top and all sides.Bake at 350 F for 30 minutes or until crusty and browned on the outside.Slice across the grain into ½ inch thick slices.Serve with champagne vinaigrette cabbage, roasted potatoes, and Brown Sugar-Dill Braised Carrots.
Blanched Cabbage
Heat a pot of water to boiling.Drop sliced cabbage into the boiling water and boil for 30 seconds to 1 minute, just to bring out the brighter green color.Immediately remove the cabbage from the pot with a slotted spoon and drop it into a bowl of icy cold water to stop the cooking process. Once cooled remove from water into a colander and drain for at least 30 minutes.
Toss cabbage with champagne vinaigrette and serve as a bed under the sliced corned beef.