This is corned beef done in in a manner that's quite different (I hope) from St. Patrick's Day corned beef: it's made with many of the usual holiday spices, including cloves and nutmeg, along with parsley, ground mustard, black pepper…and this dish does not include cabbage. This came from the PBS cooking show, "A Taste of History," and my getting the urge to try a saddle of venison recipe. Since I can't afford a decent-sized chunk of venison, I went out looking for a deal on a beef brisket…and there were none to be had in my area. Evidently, beef isn't a popular Christmas dish at most supermarkets; instead, they had ham and turkey sales as far as the eye could see. However, I did come across a decent-priced corned beef brisket…and that got me to wondering what could be done with it. Here is the result. Serve this dish topped with cranberry sauce, and with mashed potatoes as a side. I feel it turned out well enough for me to declare the recipe satisfactory. I hope you like it.