3 to 4 lb. corned beef brisket
water, just enough to cover
1/2 cup chopped onion
2 bay leaves
2 cloves garlic, minced
6 medium potatoes, pared
6 carrots, pared
6 cabbage wedges

Place meat, onions and water in a Dutch oven. Add spices; cover and simmer for 3 to 4 hours.

Remove meat; add potatoes and carrots; cook for 20 minutes; add cabbage wedges and cook 20 minutes longer.

GLAZE:

1/4 cup prepared mustard
1/4 cup brown sugar
dash of cloves

To glaze, spread fat side of meat lightly with mustard and sprinkle with a mixture of brown sugar and cloves.

Brown meat by placing in oven and bake for 15 minutes at 350°F.

Submitted by: Audrey Wells