1. Remove corned beef from its packaging and place it and the spices around it in a medium to large pot (the pot used when testing this recipe was 8-inches wide, and 7-inches tall). Cover corned beef with cold water, by at least 3-inches. Bring the corned beef to boil over medium-high heat. Now lower heat until water very gently simmers. (Small bubbles should just break on the surface; do not boil the corned beef). Gently simmer corned beef about 3 hours (about 90 minutes per pound), or until tender.
2. When corned beef is 10 minutes or so away from being ready, set out a large stainless steel or bamboo steamer. Line the steamer with a round of parchment paper you’ve perforated with several small holes. Set the wedges of cabbage and potatoes in the steamer, cover, and then set over a pot of simmering water. Steam the cabbage and potatoes 10 minutes.
3. While cabbage and potatoes steam, set corned beef, which should be cooked now, on a cutting board and tent with foil. When cabbage and potatoes have steamed 10 minutes, add carrots and cauliflower to the steamer, cover again, and steam 4 minutes more, or until all vegetables are tender.
4. To serve, slice the corned beef (see Note) and set on one side of a large platter. Artfully arrange the steamed vegetables on the other side of the platter. Drizzle vegetables with melted butter. Serve the corned beef and vegetables with a bowl of the hot mustard alongside.

Note: Glenwood brand corned beef is sold in our Meat Department showcase. Hot English-style mustard, such as Keen’s brand, is sold in the aisle other mustards are sold. Before slicing the corned beef, look closely at it and you should be able to see distinct lines (grains) running through the meat. When slicing the corned beef, cut against those grains.