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Corned Beef and Cabbage
from the kitchen of Kaila Chan

2 bay leaves
2 tablespoons snipped fresh thyme (or 2 tsp crushed dried thyme)
1 tsp whole cloves
1/2 tsp whole black peppercorns
1 3-3 1/2 lb corned beef brisket
8 cups water
3 onions, quartered
4 carrots, sliced diagonally
4 stalks celery, sliced diagonally
4 potatoes, peeled and quartered
1/2 head cabbage, cut into wedges

Make spice bag. Cut 100% cotton cheesecloth into 7 inch square. Place bay leaves, thyme, cloves and peppercorn in the center of cheesecloth. Bring up corners and tie with twistie tie.

Place corned beef in dutch oven and add spice bag and water. Bring to boil. Cover and simmer for 2 1/2 hrs. Add onions, carrots, celery and potatoes to corned beef and return to boiling for 10 minutes. Add cabbage wedges, cover and simmer 15 minutes or until meat and vegetables are tender.

Remove spice bag and place cooked meat and vegetables on serving platter. Spoon mustard glaze over meat and/or vegetables.

Mustard Glaze

2/3 cups dark brown sugar
1/2 cup vinegar
1/2 cup Dijon mustard
1/2 tsp garlic powder

Mix all ingredients in medium saucepan. Bring to boil, stirring with wire whisk until sugar dissolves. Reduce heat and cook 5 minutes.

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