3 to 4 lb. corned beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 sm. to med. potatoes, pared
6 sm. carrots, pared
6 cabbage wedges (1 med. head)

Cover corned beef with hot water. Add onions, seasonings. Cover; simmer about 1 hour per pound of meat, or until tender. Remove meat from liquid; add potatoes, carrots.

Cover; bring to boiling, cook 10 minutes. Add cabbage; cook 20 minutes more.

To glaze cooked meat, top with mustard, brown sugar and ground cloves. Bake at 350 degrees for 15 to 20 minutes. Makes 6 servings.