1. Preheat oven to 325 F.
2. Place beef, fat side up, in glass baking dish. Sprinkle seasoning over beef; add garlic, onion and 2 cups water. Cover tightly with foil; bake until fork tender (2½-3 hours). Transfer to cutting board; reserve liquid. Allow to stand 15-20 minutes before cutting into ½ inch thick slices.
3. Transfer reserved liquid to large saucepan; bring to a boil. Add potatoes and carrots, adding enough water to cover vegetables. Simmer, covered, 20 minutes. Add cabbage and simmer, covered, until vegetables are tender (12-15 minutes). Serve vegetables with beef slices.

Open-Faced Reuben Sandwich (Tip for left-over brisket):

1. 6 slices Lunds or Byerly’s Old World Pumpernickel bread
2. 9 tablespoons Smith & Wollensky™ Thousand Island Dressing, divided
3. 1½ cups drained sauerkraut
4. 8 ounces Emmentaler cheese, cut into thin slices
5. Prepare beef as above, omitting potatoes, carrots and cabbage.
6. Preheat oven to 425 F. Arrange pumpernickel on baking sheet; toast in oven 6-8 minutes. Spread 1 tablespoon dressing on each slice of bread. Spoon ¼ cup sauerkraut onto each slice of bread. Arrange two slices corned beef on each sandwich; top with cheese slices.
7. Turn oven to broil. Broil until cheese melts. Drizzle with remaining dressing.