- 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.
- 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.
- 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
- 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.