4 - 5 lb. corned beef (kosher)
1/2 c. firmly packed brown sugar
1/4 c. pickling spices
3 garlic cloves, mashed
2 lg. bay leaves
1 lg. unpeeled onion, halved, root end removed
1 bunch sm. leeks, wash and trimmed
1 1/2 - 2 lb. head of cabbage

Place corned beef in heavy bottomed 6 to 8 quart Dutch oven with enough cold water to cover. Cover and bring to a boil. Drain off water and repeat process 3 more times. Before fifth cooking, cover meat with water, add brown sugar, pickling spices, garlic, bay leaves and onion. Bring mixture to boil, reduce heat, cover and simmer until meat is fork tender, 3 to 4 hours. Add leeks during last 30 minutes of cooking. About 15 minutes before serving, remove outer leaves of cabbage and place in a large sauce pan with enough cooking liquid from corned beef to cover. Cut remaining cabbage into 6 wedges and arrange on top of leaves. Bring mixture to boil, reduce heat, cover and simmer until meat is fork tender, 3 to 4 hours. Add leeks during last 30 minutes of cooking.

About 15 minutes before serving, remove outer leaves of cabbage and place in a large sauce pan with enough cooking liquid from corned beef to cover. Cut remaining cabbage into 6 wedges and arrange on top of leaves. Bring mixture to boil, cover sauce pan and steam over medium heat, 5 to 6 minutes or until tender. To serve, slice corned beef diagonally and arrange on a heated platter, surrounded by vegetables (cabbage and freshly boiled potatoes and carrots. Dust with fresh parsley and assorted mustards served on side.