1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.