Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    bay leaves
   2      Tablespoons   snipped fresh thyme or
   2      Teaspoons     dried thyme -- crushed
   1      Teaspoon      whole cloves
     1/2  Teaspoon      Whole Black Peppercorns
   3      Pounds        Corned Beef Brisket -- (up to 3 1/2)
   8      Cups          water
   3      Small         onions -- halved
   4      Medium        carrots or parsnips -- quartered crosswise
   3      Small         potatoes (about 12 oz.)
   3      Stalks        celery -- quartered crosswise
     1/2                small head cabbage -- cut into 6 wedges
                        **mustard glaze**
     2/3  Cup           brown sugar -- packed
     1/2  Cup           vinegar
     1/2  Cup           prepared mustard
     1/2  Teaspoon      garlic powder

Preparation:

For the spice bag*, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and peppercorns in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2 1/2 hours. Add onions, carrots or parsnips, potatoes, and celery to corned beef. Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer, covered, about 10 minutes more or till meat and vegetables are tender. Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the spice bag. Slice the corned beef across the grain. Arrange meat and all vegetables on a serving platter. Spoon Mustard Glaze over meat and vegetables. Makes 6 to 8 servings. *Note: If a spice packet is provided with the corned beef, use it instead of the bay leaves, thyme, cloves, and peppercorns. MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared mustard, and garlic powder. Bring to boiling, stirring till sugar dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with whisk or rotary beater. Makes about 1 cup.