4-5 lb. corned beef brisket or round
1 clove garlic
2 whole cloves
10 whole black peppercorns
2 bay leaves
8 med. carrots, pared
8 med. potatoes, pared (or tiny new unpeeled potatoes)
8 med. yellow onions, peeled (or tiny whole)
1 med. head cabbage, cut into 8 wedges

Mustard glaze:

2 tbsp. butter
chopped parsley, pickling spice or Old Bay

Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, black peppercorns and bay leaves. Bring to boiling; reduce heat and simmer 5 minutes. Skim surface; then simmer, covered 3 to 4 hours or until meat is fork tender. Add carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender.

Meanwhile, make mustard glaze. To serve: Place brisket in shallow pan. Brush top and sides with mustard glaze. Run under broiler 5" to 6" from heat, brushing several times with glaze, about 10 minutes or until shiny. Arrange on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter and place in serving dish; sprinkle with parsley. Arrange carrots and onions in another dish. Makes 8 servings.

Corned beef round is preferred over brisket for this recipe. Both taste about the same. For best results, use gourmet (small) new potatoes and white boiling onions.

Do not peel the potatoes and leave the onions whole. Buy pickling spices in the metal can.

Tie the spices in a cheesecloth bag to keep the meat clean. The amount of spices depends on your preferences.

MUSTARD GLAZE:

1/4 c. prepared mustard
1/2 c. maple flavored syrup
1/4 c. dark brown sugar, packed

In small saucepan, combine ingredients. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer 5 minutes. Let cool. Makes 2/3 cup.