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Cullen's Glazed Corn Beef

1 corned beef brisket, about 7 to 8 pounds
2 onions, peeled, quartered
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, halved
3 whole cloves
Mustard Glaze
1/2 cup dark corn syrup
1 tablespoon prepared mustard
Put corned beef in a large Dutch oven or soup kettle; add water to cover. Add onion wedges, bay leaves, salt, pepper, garlic, and whole cloves. Bring to a boil. Reduce heat; cover and simmer for about 4 hours, or until corned beef is tender. Remove corned beef from cooking liquid; refrigerate until next day.
Make glaze for corned beef. In a small saucepan combine corn syrup and mustard. Bring to a boil; reduce heat and simmer for about 8 minutes, stirring a few times. Let cool.

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