4 to 5 lbs. corned beef, pickled
3 onion slices
1 bay leaf
1 clove garlic
1/2 tsp. rosemary
1 stalk celery with leaves

Cover meat with water; add remaining ingredients. Simmer slowly about 4 1/2 hours or until tender. While corned beef is simmering, make glaze.

GLAZE:

2 tbsp. butter
5 tbsp. ketchup
1 tbsp. prepared mustard (like French's)
3 tbsp. vinegar
1/3 c. brown sugar
Cloves

Bring all ingredients, except cloves, to a boil. Place beef, drained, in roasting pan and dot with cloves. Pour glaze over roast and bake at 350 degrees, basting occasionally, for 30 to 45 minutes.