4-6 lb. corned beef brisket
2 peppercorns
12 whole cloves
1 onion, chopped
1 clove garlic, chopped
4-5 bay leaves

Put corned beef in large kettle and cover with water. Boil 5 minutes. Drain water and add fresh water to cover meat. Add peppercorns, garlic, bay leaves and onions. Boil meat until tender, 30 minutes per pound. After meat is cooked, preheat oven at 300 degrees. Put meat in shallow pan and stud with cloves. Pour mustard sauce over meat. Bake 1 hour.

MUSTARD SAUCE:

4 tbsp. mustard
1 1/2 c. catsup
1 1/2 c. light brown sugar
12 tbsp. vinegar
12 tbsp. water

Mix above ingredients together and pour over cooked corn beef brisket.