Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage,cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter

Wipe corned beef with damp paper towels. Place in large kettle,
cover with water. Add garlic, cloves, black peppercorns, and bay
leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim
surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is
fork-tender. Add carrots, potatoes, and onions during last 25
minutes. Add cabbage wedges during last 15 minutes. Cook vegetables
just till tender. Slice across the grain. Arrange slices on platter
with cabbage. Brush potatoes with butter, sprinkle with chopped
parsley. Serve along with rest of vegetables and "Mustard Sauce".

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