A sweetened mustard glaze is baked onto this flavorful corned beef.
For the beef:
1 corned beef brisket, about 7 to 8 pounds
2 onions, peeled, quartered
2 bay leaves
1/4 teaspoon black pepper
1 clove garlic, halved
3 whole cloves
For the mustard glaze:
1/2 cup light corn syrup
1 tablespoon prepared mustard
Put corned beef in a large Dutch oven or roaster; add water to cover. Add onion wedges, bay leaves, pepper, garlic, and whole cloves. Bring to a boil. Reduce heat; cover and simmer for about 4 hours, or until corned beef is tender. Alternately, corned beef can be baked in the oven at 350 degrees F for the same amount of time. Remove corned beef from cooking liquid; refrigerate until next day.
Make glaze for corned beef. In a small saucepan combine corn syrup and mustard. Bring to a boil; reduce heat and simmer for about 8 minutes, stirring a few times. Let cool.
Trim excess fat from corned beef; place on rack in a broiler pan. Brush corned beef with glaze and broil about 5 inches from heat for 10 minutes, brushing corned beef several times with glaze.
Corned beef recipe serves 10 to 12.