Glazed Corned Beef

Place the corned beef in a Dutch oven. Barely cover corned beef with boiling water.

Add the onions, garlic, cloves and bay leaves. Bring the mixture to a boil. Cover the Dutch oven tightly with aluminum foil and the cover. Simmer gently, but do not allow to boil, for fifty minutes per pound of meat, or until meat is tender when pricked with a fork.