Best Corned Beef

Remove the corned beef brisket from its packaging and rinse lightly under cold water to remove excess brine. Pat dry with paper towels.

Place the brisket in a large slow cooker or Dutch oven. Pour in 4 cups of beef broth.

Add whole grain mustard, smashed garlic cloves, onion wedges, peppercorns, thyme sprigs, and bay leaves around the brisket.

Cover and cook on low heat for 8 hours in a slow cooker or simmer gently on the stovetop for about 3 to 4 hours until the meat becomes fork-tender.

About 45 minutes before the meat is finished cooking, add carrots and potatoes to the cooking liquid.

Add cabbage wedges during the final 30 minutes of cooking so they remain tender but not overly soft.

Remove the cooked corned beef from the pot and let it rest for 10 minutes before slicing.

Slice the corned beef against the grain into thin slices to ensure maximum tenderness.

Prepare the horseradish sauce by mixing sour cream, prepared horseradish, lemon juice, mayonnaise, salt, and pepper in a small bowl.

Serve the sliced corned beef with cabbage, carrots, potatoes, and a spoonful of horseradish sauce.