Mustard-Glazed New England Boiled Dinner
| Yield: | 1 Servings |
| Categories: | Beef |
| 2 | Bay leaves | |
| 2 | tb | Snipped fresh thyme or |
| 2 | ts | Dried thyme; crushed |
| 1 | ts | Whole cloves |
| 1/2 | ts | Whole Black Peppercorns |
| 3 | lb | Corned Beef Brisket; (up to 3 1/2) |
| 8 | c | Water |
| 3 | sm | Onions; halved |
| 4 | md | Carrots or parsnips; quartered crosswise |
| 3 | sm | Potatoes; (about 12 oz.) |
| 3 | Stalks celery; quartered crosswise | |
| 1/2 | sm | Head cabbage; cut into 6 wedges |
| MUSTARD GLAZE | ||
| 2/3 | c | Brown sugar; packed |
| 1/2 | c | Vinegar |
| 1/2 | c | Prepared mustard |
| 1/2 | ts | Garlic powder |
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