CORNED BEEF BRISKET

1 CORNED BEEF BRISKET 3 ~ to 4 ~ pounds  1/2 cup chopped onion 2 cloves garlic minced 2 bay leaves 6 medium potatoes, peeled  6 medium carrots, peeled 1 medium head green cabbage cut into 6 wedges   Place the corned beef brisket in Dutch oven  { its a roasting dish with a lid that can either be used on the stove top or withstand oven temperatures over 500º } barely cover with hot water.  Add onions, garlic, and bay leaves. Cover; simmer on the stove top for 3 to 4 hours or in a 325° oven for the 3 to 4 hours or in a crock pot on high for 4 to 5 hours till tender. Remove meat from liquid; keep warm. Add potatoes and carrots. Cover; bring to boiling; cook 10 minutes. Add cabbage wedges and cook 20 minutes longer or till potatoes and carrots are done. If desired, glaze meat while vegetables cook. For glaze: Spread fat side of meat lightly with prepared mustard. Sprinkle with mixture of 1/4 cup brown sugar and 1/4 tsp. ground cloves. Bake in shallow baking pan, in oven at 350º for 15 to 20 minutes.  Slice corned beef across the grain, 1/8 to 1/4  inch thick. Makes 6 servings. The Lighter side; Drop a few ice cubes in the broth to bring the excess fat to the top, then spoon out the excess fat. Enjoy.