• Place Brisket, seasoning packet, brown sugar and bay leaves in a pot
• Cover it with some water
• Bring water to a boil, reduce the heat to a simmer and simmer, covered for 2 hours
• Add potatoes and carrots, return it to a boil, reduce heat to a simmer and cover again
• Cook for about 30 minute or until veggies are tender
• Add the cabbage, get it boiling again, reduce to simmer, place lid on and cook for about 10 more minutes - or until cabbage is tender
• Remove the veggies and beef, but keep them warm

Making the horseradish gravy: 

• Meanwhile, take 1-2 cups of strained juices from the cooked meat
• In a saucepan, melt the butter
• Add flour and wisk until smooth
• Add in the strained juices and wisk in
• Now, add the rest of the horseradish gravy ingredients
• Cook until it thickens up

Mustard Sauce:

• (this is a cold no-cook sauce)
• Mix the ingredients for mustard sauce
• Cut the beef and serve with vegetables and sauces