Brisket With Pepperachini Peppers

1-5 lb. Brisket
2 Cans Beef Broth
1 Package dry onion soup mix
2 Cans cheap Beer
2 Jars Pepperachini
2 Cloves Garlic, minced

Add all ingredients in a slow cooker on low for about 12 hours.

Mustard

1 Cup Dry Mustard
1 Cup Apple Cider Vinegar

Whisk together and refrigerate over night.

Beat 3 eggs slightly, add 1 cup sugar. Mix with mustard sauce and cook in a double boiler until thick. Serve on rolls with shredded brisket.