Instructions: * - Or center-cut brisket, fat trimmed (3.5 to 4 lb.)

1. Rinse meat well with cool water. Place in a 6- to 8-quart pan with about 3 quarts water. Bring to a boil over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times. To drained meat, add water (about 2 quarts) to cover it by about 1/2". Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3 1/2 hours.

2. Drain beef; put in a 9x13" pan. (If made ahead, cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350F. oven until hot in center, about 50 minutes; uncover.)

3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often.

(If made ahead, pour into a bowl and cover; chill up until next day.)

4. Bake hot meat, uncovered, in a 350F. oven for 20 minutes, brushing with glaze until all is used. Broil about 6" from heat until top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard.

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