INGREDIENTS

INSTRUCTIONS

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.  Recipe by:
Meredith Corporation  Posted to recipelu-digest Volume 01 Number 336 by
James and Susan  Kirkland <kirkland@gj.net> on Dec 02, 1997

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