Corned beef and cabbage

I finally got around to cooking our corned beef and cabbage this weekend (I really look forward to the sales around St. Patrick's Day). I usually just boil (simmer) the corned beef and then add potatoes, carrots, and cabbage. This year, I tried something new, first the simmer, and then I baked the corned beef with a coating of brown sugar and mustard. So yummy! I don't have an exact recipe, but here's what I did. All the changing of water was to try to reduce the salt (based on what I read online). I'm not sure if it made a difference though.

1. Cover the corned beef with water and let sit for an hour. Discard the water.
   
2. Refill the pot and bring the water to a simmer. Again, discard the water (it will probably be scummy).
3. Refill the pot and bring the water to a simmer again.
   
4. Simmer the beef for about an hour per pound, minus 1/2 hour (that's for baking time).
5. Transfer the corned beef to a baking dish. Preheat the oven to 350 degrees.
   
6. Mix some brown sugar and mustard together and coat the top of the corned beef. (I used about 1/3 cup of brown sugar [not packed] and 2 tablespoons of mustard.)
   
7. Bake for about 1/2 hour. You end up with a yummy topping similar to a Honey-Baked ham.
   

While the corned beef is baking, you can boil the potatoes and cabbage in the cooking water.

This was so delicious! I think this is Mr. Fix-it's new favorite.