Classic Corned Beef and Cabbage

There are those who will inform you that corned beef
and cabbage is an American invention, unknown in Ireland.
In fact, the Irish have been preserving meat in corns
of salt since the 11th centruy, and have long served
this homey dish on special occasions.
Be forewarned: In cooking, the meat shrinks by half.

Ingredients:
2 medium yellow onions, peeled
6 whole cloves
3 1/2 pound piece corned beef, preferably bottom round
3 large carrots, peeled and cut into thirds
2 bay leaves
8 black peppercorns
1 medium head green cabbage
4-6 russet potatoes, peeled and halved
Salt and freshly ground black pepper
Hot mustard (optional)

Directions:
Stud onions with cloves.
Rinse corned beef in cold water to remove brine.
Put beef in a large pot and add onions,
carrots, bay leaves, peppercorns,
and enough water to cover.
Bring to a boil over high heat, cover,
and reduce heat to low. Simmer for 2 hours,
skimming occasionally.
Wash cabbage, remove core and any torn leaves,
then cut into 6 wedges.
Add cabbage and potatoes to beef,
then cover and simmer until
potatoes are tender, about 25 minutes.
Transfer beef to a cutting board
Transfer onions, carrots, cabbage,
and potatoes to a platter.
Remove cloves from onions.
Strain cooking liquid,
discarding bay leaves and peppercorns.
Return liquid to pot and cook over
high heat until reduced by one-third, 20-30 minutes.
Season to taste with salt and pepper.
Return vegetables to stock
and heat through for about 5 minutes.
Remove plate and cans from meat
and cut across the grain, in 1/4"-thick slices.
Arrange beef and vegetables on warmed platter.
Moisten with stock. Serve with additional
stock and hot mustard if you like.