5 lbs. corned beef
2 sm. onions
6 whole cloves
6 peppercorns
2 cloves garlic, peeled
1/3 c. brown sugar
1 tbsp. prepared mustard
1/2 c. orange juice

Corned beef should be cooked day before serving: Place corned beef with onions, peppercorns, garlic and cloves in cold water just enough to cover. Simmer approximately 4 hours. Allow meat to cool slightly. Place meat on platter and wrap in foil. Place a heavy platter or pan on top of corned beef to weigh down (this will ensure even slices). Refrigerate overnight with weight in place.

About 1 hour before serving, remove from refrigerator. Combine brown sugar, mustard and juice to form a smooth paste. Spread over top and sides of beef. Bake in 350 degree oven for 30 to 40 minutes until hot and bubbly. Serve with potatoes and cabbage.