Irish Corned Beef and Cabbage with Mustard

1 (4 pound) corned beef brisket
2 medium onions, sliced
1 medium onion, studded with 3 whole cloves
1 large carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 teaspoon pepper
2 pounds small new potatoes, peeled
1 (2 pounds) cabbage, cut into wedges
Irish Mustard Sauce

Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup cider vinegar
1 teaspoon grated horseradish
2 egg yolks, beaten

In a large Dutch oven combine the corned beef and enough water to cover; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add the onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary. Reduce the heat, cover and simmer 4 hours or until tender. Remove the onion and parsley. Add the potatoes to Dutch oven. Simmer for 10 minutes.

Add the cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf. Transfer the corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce.

Serves: 6 to 8.

To prepare Mustard Sauce: In a 1-quart saucepan combine the cornstarch, sugar, mustard and salt. Mix well. Add water; stir over low heat until mixture thickens and boils. Remove from heat; add the butter, vinegar and horseradish.

Beat a little of hot mixture into egg yolks; then add yolk mixture back to pan.

Cook slowly, stirring until sauce thickens slightly. Serve with corned beef.