Hearty Mustard-Glazed Corned Beef with Savory Vegetables

Day 1: In a large kettle or stockpot, place the corned beef brisket. Pour in both bottles of porter or stout, and add enough water to completely cover the beef. Incorporate the quartered onions, bay leaves, salt, black peppercorns, garlic cloves, and whole cloves. Bring the mixture to a boil over high heat, then reduce to a simmer and cover. Allow the beef to simmer for about 4 hours, or until fork-tender. Once done, remove from heat, let cool, and refrigerate overnight.

Day 2: Retrieve the corned beef from the liquid, wrap it tightly in aluminum foil, and refrigerate overnight. Strain the cooking liquid to remove all solids, then return it to the pot and heat over medium-high heat until boiling. Add the cabbage wedges, new potatoes, baby carrots (or parsnips), and rutabaga (or yellow turnip). Once simmering, cover and cook for approximately 30 minutes, or until vegetables are just crisp-tender. Remove from heat, let cool, and refrigerate overnight.

Day 3: Take the corned beef out of the refrigerator, unwrap it, and trim any excess fat. Allow it to sit at room temperature. In a separate saucepan, reheat the cooked vegetables over low heat. For the glaze, mix the dark corn syrup and Dijon mustard in a small saucepan. Stir constantly over medium heat until it reaches a boil; then reduce to low and let simmer uncovered for about 10 minutes, stirring occasionally. Preheat your broiler, adjusting the rack so it's 5-6 inches from the heat source. Place the corned beef on a broiler pan, and brush generously with some of the glaze. Broil for 8-10 minutes, brushing the meat frequently with the remaining glaze. Once done, let the corned beef rest for about 5 minutes before slicing against the grain. Serve the sliced beef alongside the slotted spoon-removed vegetables, drizzling with some of the cooking liquid if desired.