4 to 5 lb. corned beef brisket
1 clove garlic
2 whole cloves
10 whole black peppers
2 bay leaves
8 med. carrots, pared
8 med. potatoes, pared
8 med. yellow onions, peeled
1 med. head cabbage, cut in 8 wedges
2 tbsp. butter
Chopped parsley
Mustard Sauce (below)

1. Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, black peppers, and bay leaves.

2. Bring to boiling; reduce heat and simmer 5 minutes. Skim surface, then simmer, covered, for 3 to 4 hours or until meat is fork tender.

3. Add carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender.

4. To serve: slice corned beef thinly across the grain. Arrange on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter and place in serving dish; sprinkle with parsley. Arrange carrots and onions in another dish. Pass mustard sauce. Makes 8 servings.

MUSTARD SAUCE:

1/2 c. mayonnaise or cooked salad dressing
1 tsp. chopped onion
1/2 c. prepared mustard

1. Combine all ingredients; mix well.

2. Refrigerate, covered, until ready to use. Makes about 1 cup.