4 to 5 pounds corned beef brisket
3 onions, sliced
1 bay leaf
3 cloves garlic 1/2 teaspoon rosemary
3 carrots, peeled and chopped
1 stalk celery, diced
1 turnip, sliced
2 tablespoons olive oil
8 cloves
1 tablespoon prepared mustard
5 tablespoons ketchup
3 tablespoons balsamic vinegar
2 tablespoons molasses
1/3 cup brown sugar
1 pineapple, peeled and cut it circles, centers removed
1 mango, peeled and sliced

1. Cover the meat with water; add the onions, bay leaf, garlic, rosemary, carrots, celery, turnips, and a few cloves. Bring to a boil, then simmer slowly, covered, for about 3 hours or until tender.
   
2. To make the glaze, place the olive oil, mustard, ketchup, vinegar, molasses, and brown sugar in a sauce-pan. Bring all the ingredients to a boil. Add the pineapple and mango to some of the sauce in the pan and cook for a few minutes, turning occasionally.
   
3. Drain the corned beef and put it in a roasting pan. Pour the glaze with the fruits and remaining cloves over the corned beef. Bake it in a preheated 350-degree oven, basting occasionally, for 30 minutes. Slice and serve.

Yield: 8 to 10 servings (M)