3-4 lb. corned beef brisket
1/2 c. chopped onion
2 cloves garlic, minced
2 bay leaves
6 med. potatoes, pared
6 sm. carrots, pared
6 cabbage wedges

Place corned beef in Dutch oven, barely cover with water. Add the chopped onion, minced garlic and bay leaves. Cover and simmer 3-4 hours or until tender. Remove meat from liquid and keep warm. Add potatoes and carrots to liquid. Cover, bring to boil and cook 10 minutes. Add cabbage wedges and cook 20 minutes longer. Slice corned beef across grain 1/8-1/4 inch thick.

If desired, glaze meat while vegetables cook. Spread fat side of meat lightly with prepared mustard, sprinkle with mixture of 1/4 cup brown sugar and dash of ground cloves. Bake in shallow pan in 350 degree oven for 15-20 minutes.