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1
Preheat the oven to 300.
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2
Set the corned beef in a large roasting pan, fat side up.
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3
In a large saucepan, combine the beer, water, garlic, bay leaves and cloves and bring to a boil.
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4
Pour the hot liquid over the corned beef.
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5
Cover with foil and bake for about 2 hours and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 165.
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6
Transfer the corned beef to a large rimmed baking sheet, fat side up.
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7
Pour 1/2 cup of the beer broth over the meat.
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8
Cover with foil and keep warm.
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9
Put the potatoes in a large saucepan and cover with water.
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10
Add a large pinch of salt and bring to a boil over moderately high heat.
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11
Cook until tender, about 15 minutes.
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12
Drain the potatoes and keep covered.
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13
Strain the beer broth into a large pot; reserve the garlic cloves.
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14
Add 1 cup of water to the pot and bring to a boil.
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15
Add the rutabaga and carrots, cover and simmer over low heat until tender, about 25 minutes.
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16
Nestle the cabbage wedges in the broth.
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17
Cover and simmer until the cabbage is just tender, about 4 minutes.
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18
Transfer the vegetables to a large platter; cover and keep warm.
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19
Preheat the broiler.
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20
In a small bowl, combine the mustard, honey, coriander, pepper and cloves.
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21
Cut off all but a 1/4-inch layer of fat from the top of the corned beef.
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22
Spread the glaze over the fat.
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23
Broil the corned beef 6 inches from the heat for 3 to 4 minutes, until richly browned.
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24
Carve the corned beef across the grain into thin slices.
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25
Arrange the meat on the platter with the vegetables, potatoes and the reserved garlic cloves.
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26
Serve with a selection of mustards and creamy horseradish sauce.
