• 4lb corned beef brisket(if it has spices included you can omit the cloves, mustard, caraway, peppercorns and coriander)
• 1 orange
• 18-20 whole cloves
• 1 tsp mustard seed
• 1/2 tsp caraway seed
• 1/2 tsp whole black peppercorns
• 1/2 tsp whole coriander
• 3 lbs potatoes, peeled
• 2 1/2lbs carrots, peeled and cut into large pieces
• 1 medium head of cabbage

  Place corned beef in large stockpot.  Wash orange, with peel on, then roll around on counter, pressing down to release the juice inside.  Push whole cloves into the orange scattering them randomly.  Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot.  Sprinkle spices over meat, then add enough water to cover.  Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours.  Drain 

  About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots.  Add cabbage abput 10 minutes before you are ready to serve as it doesn't need to cook long.  Drain vegetables.  Arange meat and vegetable on platter and serve with your favorite mustards.