Spiced Corned Beef

1 3 pound corned beef brisket 3- to 4-pounds
2 medium oranges sliced
1 large onion quartered
2 stalks celery cut up
2 cloves garlic quartered
2 teaspoons dill seed
1 teaspoon dried rosemary crushed
6 whole cloves
1 3 inch stick cinnamon broken
6 medium carrots quartered
4 medium potatoes quartered
1 small cabbage cut into 8 wedges
1 liter tbsp. corn syrup
1 tablespoon butter optional (1-2)

Trim fat from brisket. Discard spices from brisket package.

Place brisket in a 6- to -quart kettle or pot; add enough water to cover.

Add oranges, onion, celery, and seasonings. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or until almost tender.

Remove oranges, celery, and cinnamon with slotted spoon; discard. Add carrots and potatoes to kettle. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Add cabbage; cover and cook for 15 to 20 minutes or until tender. Remove brisket, carrots, potatoes, and cabbage to serving platter.

Brush brisket with corn syrup. Dot potatoes with butter before serving, if desired.

Makes 8 servings.