4-5 lb. corned beef, trim of fat
1 clove garlic, peeled
10 black peppercorns
2 whole cloves
2 bay leaves
8 med. carrots, pared
8 med. potatoes, pared
8 med. onions, pared
1 sm. head cabbage, cut in wedges

MUSTARD GLAZE:

1/2 c. brown sugar
2 tsp. dry mustard
3 tbsp. red wine vinegar
1/4 c. salad oil
1/4 c. water

3 tbsp. butter
Chopped parsley

1. In 8 quart saucepot, cover corned beef brisket with cold water. Over high heat; bring to boiling; reduce heat; simmer 5 minutes. Skim and discard particles from surface. Add garlic, peppercorns, cloves, and bay leaves. Simmer, covered, for 2 1/2 to 3 hours, or until brisket is almost fork-tender.

2. Add carrots, potatoes, and onion; cook 15 minutes. Add cabbage; cook 15 minutes longer, or just until beef and vegetables are tender.

3. Meanwhile, make mustard glaze: In small bowl, with wire whisk, combine Dijon mustard and brown sugar to make a paste. Whisk in dry mustard, vinegar, oil and water.

4. Preheat broiler. Place brisket, fat side up, on rack over pan. Brush top of brisket with mustard glaze. Broil 7-10 minutes. Transfer to cutting board. Pour leftover glaze in small bowl.

5. To serve: Slice brisket; arrange on large platter. With slotted spoon, place cabbage wedges, carrots and onions on platter. Drain potatoes in colander, return to pot. Toss with butter; sprinkle with parsley; place on platter, serve with mustard glaze.

6 servings.