(8 to 10 servings)
5 to 6 pounds corned beef brisket
3 onions, sliced
2 or 3 garlic cloves, finely minced
6 whole cloves
3 bay leaves
1 Tbsp Düsseldorf Mustard
1/3 cup light brown sugar
Place corned beef in a Dutch oven. Barely cover corned beef with boiling water.
Add onions, garlic, cloves and bay leaves. Gring mixture to a boil. Cover Dutch oven tightly with foil and the lid. Simmer gently, but do not allow to boil, for 50 minutes per pound of meat, or until meat is tender when pricked with a fork.
Preheat oven to 350 F.
Remove meat from liquid and drain. Place meat in shallow pan, fat side up. Score the fat. Spread top with mustard and then with sugar. Bake for 15 to 20 minutes, or until well glazed. Serve corned beef hot or cold.
VARIATION - Corned Beef and Cabbage
Core a 3-1/2-pound cabbage and cut cabbage into 8 or 10 wedges. Peel 2-1/2 pounds small new potatoes. Fifteen minutes before corned beef is cooked. add cabbage and potatoes to the simmering liquid. Serve corned beef sliced with the cabbage and potatoes. Do not glaze the beef.