Corned Beef Dinner

By deanarrca

Ingredients

• 3 1/2 lbs. corned beef brisket
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 bay leaves
• 6 medium potatoes, peeled
• 6 small carrots, peeled
• 1 head cabbage, cut in 6 wedges
• 1 tablespoon yellow mustard
• 3 tablespoons brown sugar
• 1 dash ground cloves

Details

Servings 6

Preparation

Step 1

Place one 3 to 4 pound corned beef brisket in Dutch oven; barely cover with hot water. Add 1/2 cup chopped onion, 2 cloves garleic minced, and 2 bay leaves. Cover; simmer 3 to 4 hours, or till tender.
Remove meat from liquid; keep warm. Add 6 medium potatoes, pared, and 6 small carrots pared. Cover; bring to boiling; cook 5 minutes. Add 6 cabbage wedges and cook 25 minutes longer.
If desired, glaze meat while vegetables cook. To glaze, spread fat side of meat lightly with prepared mustard. Sprinkle with mixture of 3 tablespoons brown sugar and dash ground cloves. Bake in shallow pan in moderate 350 degree oven about 15 minutes.

NOTES : Serve for St. Patrick's Day