1. Wash corned beef and place fat side up in a large stockpot or Dutch oven. Cover with enough cold water to cover; add pickling spices. 2. Bring to a boil, skimming the surface as necessary. Reduce the heat and slow-simmer, covered, until the meat is nearly fork tender, about 2 hours. 3. Cool corned beef in the broth. While meat cools, melt apple jelly, brown sugar, mustard, ketchup and cloves together in a small suacepan. 4. Preheat oven to 350 degrees F. Remove corned beef from broth and place in a shallow roasting pan lined with foil. Score fat. Brush liberally with jelly mixture. Pour pickle juice into the pan. Bake for 30 minutes, alternately basting with the jelly mixture and pan drippings. 5. Meanwhile, boil the vegetables and cabbage in the corned beef broth until crisp tender, about 20 minutes. 6. When corned beef is done, let cool slightly before thinly slicing against the grain; drizzle with any remaining glaze. On a warmed serving platter, arrange the vegetables and cabbage with several slices of corned beef on top. 7. COOK'S TIP: Buy the cheapest cut of corned beef, the fattier cuts have more flavor. ---------------------------------------------------------------------------
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