Corned-Beef Dinner

My husband requests this dinner during the cold winter months.  I have just had a request to prepare it.   This meal is winter comfort food.

3 – 4 pounds corned-beef brisket
2 onions, quartered
6 whole cloves
2 bay leaves
6 medium potatoes, quartered
6 small carrots, pared and sliced
6 cabbage wedges (1 medium head)

Place corned beef in Dutch oven; barely cover with water.  Add onions and seasonings.  Cover and bring to a simmer and cook covered at simmer for ~ 1 hour per pound of meat until fork tender. 

Remove meat from the liquid; add potatoes and carrots.  Cover and bring to a boil.  Cook 5 minutes.  Add cabbage and cook ~ 15 – 20 minutes more.

Glaze meat while vegetables cook.  Spread fat side lightly with prepared mustard and sprinkle with mixture of ¼ cup brown sugar and ¼ teaspoon ground cloves.  Bake in shallow pan at 350 degrees for 15-20 minutes or until nicely glazed.

Carve corned beef across the grain, making thin slices.  Drain the vegetables and serve.

 Serve ~ 6.

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