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3 to 4 pounds corned-beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small to medium potatoes, pared
6 small carrots, pared
6 cabbage wedges (1 medium head)
Barely cover corned beef with hot water. Add onions, seasonings. Cover and simmer about 1 hour per pound of meat, or until tender. Remove meat from liquid. add potatoes, carrots. Cover and bring to a boil, cooking 10 minutes. Add cabbage and cook 20 minutes more
Optional: (To glaze cooked meat, top with mustard, brown sugar and ground cloves.) Bake at 350⁰ for 15 to 20 minutes. Makes 6 servings.