1 (3 to 4 lb.) corned beef brisket
1/3 c. chopped onion
2 cloves garlic, minced
2 bay leaves
6 medium potatoes, pared
6 small carrots, pared
6 cabbage wedges
3 tbsp. brown sugar
dash of ground cloves

Place corned beef brisket in Dutch oven; barely cover with hot water. Add onion, garlic and bay leaves. Cover; simmer 3 to 4 hours or until tender. Remove meat from liquid; keep warm. Add potatoes and carrots. Cover and bring to boiling. Cook 5 minutes. Add cabbage wedges and cook 25 minutes longer.

Glaze meat while vegetables cook. To glaze, spread flat side of meat lightly with prepared mustard. Sprinkle mixture of brown sugar and ground cloves.

Bake in shallow pan at 350°F for about 15 minutes.