3 to 4 lb. corned beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small to medium potatoes, pared
6 small carrots, pared
1 medium cabbage head, cut into 6 wedges

Barely cover corned beef with hot water. Add onions and seasonings. Cover. Simmer about 1 hour per pound of meat or until tender. Remove meat from liquid. Add potatoes and carrots. Cover. Bring to boiling, Cook 10 minutes. Add cabbage. Cook 20 minutes more.

To glaze cooked meat, top with mustard, brown sugar and ground cloves.

Bake at 350°F for 15 to 20 minutes.

Serves 6.