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".
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|Serving Size: 1 Serving (796g)|
|Recipe Makes: 8|
|Calories from Fat: 417 (47%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 160.7mg||49 %|
|Sodium 3558.6mg||123 %|
|Potassium 2422.1mg||64 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 53.5g|
|Protein 50.3g||72 %|
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Calories per serving: 879
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