Preparation / Directions:
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.
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