3 to 4 lbs. corned beef
1 lg. onion, coarsely chopped
4 cloves garlic, peeled & halved
1 tsp. whole peppercorns
1 bay leaf

GLAZE:

3 tbsp. prepared mustard
1/2 c. brown sugar, firmly packed
1/2 tsp. ground cloves
6 to 8 sm. potatoes, peeled
6 to 8 yellow onions, peeled
6 to 8 carrots, peeled
1 head cabbage, cut into 6 or 8 wedges

Assemble all ingredients. Open package of corned beef, and place meat in a large pot or Dutch oven. Add enough cold water to cover meat and bring to a boil. Remove foam as it appears by skimming surface of water with a slotted spoon. Add chopped onion, garlic, peppercorns and bay leaf. Reduce heat. Cover and simmer gently for 3 to 4 hours until fork tender. Check frequently regulating the heat so that the surface of the water is moving gently but not boiling rapidly. Remove corned beef to a baking dish (if you like, at this point, the corned beef can be covered and refrigerated, to be finished the next day.) To finish, mix together mustard, brown sugar, and cloves to make a glaze. Spread over top of meat. Bake at 350 degrees for 20 minutes. Let cool slightly before slicing.

Pour corned beef stock through a strainer and return it to pot. Bring to a boil. Add potatoes, onions and carrots. Reduce heat; cover and simmer 10 minutes. Add cabbage wedges; cover and simmer 15 minutes more, until vegetables are tender. To serve, slice corned beef thinly across the grain. Remove vegetables with a slotted spoon. Some of the stock may be passed around to pour over vegetables, if you like.