Instructions: For the spice bag*, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and peppercorns in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string

Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2 1/2 hours.

Add onions, carrots or parsnips, potatoes, and celery to corned beef.

Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer, covered, about 10 minutes more or till meat and vegetables are tender.

Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the spice bag. Slice the corned beef across the grain. Arrange meat and all vegetables on a serving platter. Spoon Mustard Glaze over meat and vegetables.

Makes 6 to 8 servings.

*Note: If a spice packet is provided with the corned beef, use it instead of the bay leaves, thyme, cloves, and peppercorns.

MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared mustard, and garlic powder. Bring to boiling, stirring till sugar dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with whisk or rotary beater.

Makes about 1 cup.

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