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 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, carrots. Cover; bring to boiling; cook 5 minutes. Add cabbage wedges and cook 25 minutes longer.

If desired, glaze meat while vegetables cook. To glaze, spread fat side of meat lightly with prepared mustard (Guldens). Sprinkle with mixture of 3 tablespoons brown sugar and dash of ground cloves. Bake in shallow pan in moderate oven, 350 degrees, about 15 minutes. Makes 6 servings.