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".

**Crockpot Directions: Place potatoes, carrots and onions at the bottom of the crockpot. Place corned beef on top of vegetables. Add spices and 1 - 1 1/4 cups of water. Cook on low for 10-12 hours - high for 5-6 hours. It is best if cooked on low. Remove the corned beef and let set. Add the cabbage to the crockpot and let it cook with the rest of the vegetables and spices for about 30 minutes on High setting.