1 (3 to 4 lb.) corned beef brisket
1/2 c. chopped onion
2 cloves garlic
2 bay leaves
6 med. potatoes, peeled
6 sm. carrots
6 cabbage wedges
1 tsp. prepared mustard
3 tbsp. brown sugar
Dash of ground cloves

Place meat in Dutch oven; add water to cover (about 7 cups). Add onion, garlic and bay leaves. Cover, simmer 3 to 4 hours or until tender; remove meat. Add potatoes and carrots to cooking liquid. Cover and bring to boiling; cook 5 minutes. Add cabbage; cook 25 minutes more or until vegetables are tender.

Meanwhile, place meat, fat side up, in shallow pan. Spread with mustard; sprinkle with mixture of sugar and cloves. Bake in 350 degree oven for 15 minutes. Serve meat with vegetables; pass cooking liquid to spoon atop, if desired. Makes 6 to 8 servings.