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1.
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In 8 quart saucepot, cover corned beef brisket with cold water.
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Over high heat, bring to boiling; reduce heat; simmer 15 minutes.
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Skim and discard particles from surface.
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Add garlic, peppercorns, cloves and bay leaves; simmer, covered 2 1/2 - 3 hours or until brisket is almost fork tender.
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2.
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Add carrots, potatoes and onions; cook 15 minutes.
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Add cabbage, cook 5 minutes longer or just until brisket and vegetables are tender.
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3.
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Meanwhile make mustard glaze.
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In small bowl with wire whisk, combine Dijon mustard and brown sugar to make a paste.
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Whisk in dry mustard, vinegar, oil and water.
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4.
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Preheat broiler.
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Place brisket, fat side up, on rack over broiler pan.
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Position oven rack so top of brisket is 5 -6 inches from heat.
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Brush top of brisket with some of the glaze.
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Broil about 5- 8 minutes, brushing several times with glaze (check often to avoid burning top of brisket!).
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Meat will be shiny.
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Transfer to cutting board.
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Pour leftover mustard glaze into small bowl.
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5.
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To serve: Slice brisket; arrange on large serving platter.
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With slotted spoon, place cabbage wedges, carrots and onions on platter.
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Drain potatoes in colander, return to saucepot and toss with butter and parsley.
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Serve with mustard glaze.
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Enjoy!
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Makes 8 servings: 658 calories per serving.
