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4 to 5 lb. corned beef brisket
1 medium clove garlic
1 medium yellow onion, halved
2 whole cloves
10 whole black peppers
2 bay leaves
1/4 tsp. mustard seed
1 medium head cabbage, cut
into wedges
equal amounts of honey,
mustard and horseradish

Wipe corned beef with damp paper towels. Place in large
kettle; cover with cold water. Add remaining ingredients,
except cabbage. Bring to boil. Reduce heat; simmer 5 minutes.
Skim. Cover; continue to simmer 3 to 4 hours, or until fork
tender. Add cabbage last 15 minutes of simmering time.
To serve: Remove corned beef and cabbage from liquid.
Place cabbage in warm place.
Place corned beef on cookie sheet and spread the mixture
of honey mustard and horseradish over the brisket and broil
about 6-inches below broiler until sauce bubbles; turn over and
do same to other side. Slice and serve.

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