3-4 lb. corn beef brisket
2 sliced onions
2 cloves minced garlic
6 whole cloves
2 bay leaves
6 med. peeled potatoes
6 sm. carrots, peeled
1 med. head cabbage, cut in wedges

Put corned beef in Dutch oven and barely cover with water. Add onions and seasonings. Cover and simmer for 1 hour per pound of meat, or until tender. Remove meat from liquid when tender, 3-4 hours. Add carrots and potatoes to broth; bring to boil and cook 10 minutes then add cabbage. Cover and cook 20 minutes more. Place meat in baking pan; coat with mustard, brown sugar, and powdered cloves. Bake at 350 degrees for 15-20 minute to glaze. Carve brisket against grain in thin slices. The grain may run in several directions requiring to change slicing direction. Serves 6.