 Ingredients:2 medium yellow Onions, peeled
6 whole Cloves
3 1/2-lb. piece corned beef, preferably bottom round
3 large Carrots, peeled and cut into thirds
2 Bay leaves
8 black peppercorns
1 medium head green cabbage
4-6 russet Potatoes, peeled and halved
Salt and freshly ground black Pepper
Hot Mustard (optional)
Directions:1. Stud Onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add Onions, Carrots, Bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
2. Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and Potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.
3. Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove Cloves from onions. Strain cooking liquid, discarding Bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with Salt and pepper.
4. Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot Mustard if you like.
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