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.