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| 5 x ca. 450 g | Corned-Beef brisket |
| 2 | cloves whole |
| 2 | bay leaves |
| 8 | Medium Potatoes, pared |
| 1 | Medium cabbage, cut in wedges |
| 1 | parsley chopped |
| 1 | cloves garlic |
| 10 | Whole black Peppers |
| 8 | Medium Carrots, Pared |
| 8 | Medium yellow onions, peeled |
| 2 Teelöffel | butter |
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Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
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