Corned Beef and Cabbage

CORNED BEEF AND CABBAGE 5 Pounds corned beef brisket 2 Cloves fresh garlic 1 medium onion, quartered 2 Whole cloves 10 Whole black peppercorns ½ Teaspoon mustard seed 2 Bay leaves 1 Large head cabbage Wipe the down the corned beef brisket with a clean damp rag. Place in a large heavy kettle and cover with cold water. Add the garlic, onion, cloves, peppercorns, mustard seeds and bay leaves. Bring these ingredients to a boil, reduce the heat and simmer for a few minutes. Skim the top off and discard. (Make sure the brisket is still covered with water) Cover the kettle and continue to simmer for 3 to 4 hours, until the brisket is very tender. Remove the bay leaves and discard. Add the cabbage and continue until cabbage is tender. (15 to 20 minutes) Slice corned beef and serve with cabbage.