4 - 6 lb. corned beef
Few peppercorns
Clove garlic
4 - 5 bay leaves
12 whole cloves
1 tbsp. mustard
1/3 c. catsup
1/3 c. brown sugar
3 tbsp. vinegar
3 tbsp. water

Put meat in a large kettle and cover with water. Drop in peppercorns, garlic and bay leaves. Bring to boil, then reduce heat and simmer until tender. Transfer to shallow pan and stud fat side with cloves. Combine ingredients for sauce and pour over meat. Bake 1 hour at 300 degrees.