3 lbs. lean rump or beef brisket
2 onions, quartered
2 stalks celery with leaves
Garlic head, peeled, or dash of powder
1 or 2 whole bay leaves
12 whole cloves
Fresh cracked black pepper
NO SALT

Put meat in Dutch oven or large pan with water to cover. Flavor with rest of ingredients. Simmer, covered, 1 hour per pound of meat. Add hour add: 1 1/2 lb. potatoes, cut in half if lg.

Meanwhile cut 1 cabbage in wedges, steam in separate pan until done, 25 minutes.

Remove beef and put in baking dish. Cover with spicy brown mustard, sprinkle that with dark brown sugar and bake at 350 degrees for 1/2 hour to glaze. Serves 9.

Serve 1 slice meat, 1 carrot, 1 potato, 1 cabbage. Cover half of cabbage with lots of sauce.

HORSERADISH SAUCE:

1 c. sour cream
3 tbsp. prepared horseradish
Dash of paprika for color