1) Boil the corned beef for three hours with the enclosed spices cool overnight in the refrigerator. (if no spices are included with the brisket see the spice recipe on ShalomBoston)
2) Cut as much fat off the meat as possible and then slice the meat into thin pieces.
3) Place meat in an oven safe pan. Mix together all remaining ingredients except the Ginger Ale and pour over the meat. (If you are going to freeze the corned beef cover and freeze at this point)
4) Add enough Ginger Ale to cover the bottom of the pan, cover and cook for 45 minutes. Remove cover and cook for an additional 15 minutes.