3-4 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, minced
2 bay leaves
6 whole cloves
6 medium potatoes, pared
5 small carrots, pared
1 medium head of cabbage, cut in 6 wedges

Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.

Spice Glaze:
If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

Yum! This looks like the perfect thing for St. Patty's Day. I'm snitching this one.

Thanks Donna.

Judy