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Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. If the salt in your corned beef is an issue for you (some people like foods less salty than others) you might try bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding with either of the cooking approaches outlined here, especially the baked version.
Corned Beef (baked)
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
Corned Beef (boiled)
3 lbs corned beef (in package, including spice packet)
Cabbage (sautéed)
Olive oil
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
Salt
Cabbage (boiled)
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)
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