New England Corned Beef Dinner

• 4 to 5 lb. corned beef brisket
• 1 clove garlic
• 2 whole cloves
• 10 whole black peppers
• 2 bay leaves
• 8 medium carrots, pared
• 8 medium potatoes, pared
• 8 medium yellow onions, peeled
• 1 medium head cabbage, cut in 8 wedges
• 2 Tbsp. butter or margarine
• chopped parsley
• mustard sauce (recipe follows)

1. Wipe corned beef with damp paper towels.
2. Place in large kettle; cover with cold water.
3. Add garlic, cloves, black peppers and bay leaves.
4. Bring to boiling; reduce heat, and simmer 5 minutes.
5. Skim surface, then simmer, covered, 3 to 4 hours or until meat is fork-tender.
6. Add carrots, potatoes and onions during last 25 minutes.
7. Add cabbage during last 20 minutes.
8. Cook just until vegetables are tender.

corned beef brisket, clove garlic, cloves, black peppers, bay leaves, carrots, potatoes, yellow onions, head cabbage, butter, parsley, mustard sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242092 (may not work)