1. Place corned beef in large heavy pot or dutch oven. Add enough water to barely cover meat. 2. Add onion, bay leaf, garlic and pepper; cover and simmer over low heat 3-4 hours, or until meat is fork-tender. 3. Add water as necessary to keep meat covered. 4. Drain meat and place fat side up in shallow roasting pan. Spread mustard evenly over the top of corned beef. 5. In small bowl, combine brown sugar and paprika; sprinkle evenly over top of meat. 6. Bake in 375°F oven for 15-20 minutes, or until glazed. 7. Slice meat across grain 1/8 to 1/4 inch thick. 8. Serve with horseradish cream. 9. 4-6 servings. 10. Horseradish Cream: In small mixing bowl, whip cream until stiff. Fold in horseradish, salt to taste. Serve with corned beef, roast beef, or grilled steak. 11. Makes about 1 cup of sauce. ---------------------------------------------------------------------------
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