How to Make It
Preheat the oven to 300°. Set the corned beef in a large roasting pan, fat side up. In a large saucepan, combine the beer, water, garlic, bay leaves and cloves and bring to a boil. Pour the hot liquid over the corned beef. Cover with foil and bake for about 2 hours and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 165°.
Transfer the corned beef to a large rimmed baking sheet, fat side up. Pour 1/2 cup of the beer broth over the meat. Cover with foil and keep warm.
Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil over moderately high heat. Cook until tender, about 15 minutes. Drain the potatoes and keep covered.
Strain the beer broth into a large pot; reserve the garlic cloves. Add 1 cup of water to the pot and bring to a boil. Add the rutabaga and carrots, cover and simmer over low heat until tender, about 25 minutes. Nestle the cabbage wedges in the broth. Cover and simmer until the cabbage is just tender, about 4 minutes. Transfer the vegetables to a large platter; cover and keep warm.
Preheat the broiler. In a small bowl, combine the mustard, honey, coriander, pepper and cloves. Cut off all but a 1/4-inch layer of fat from the top of the corned beef. Spread the glaze over the fat. Broil the corned beef 6 inches from the heat for 3 to 4 minutes, until richly browned.
Carve the corned beef across the grain into thin slices. Arrange the meat on the platter with the vegetables, potatoes and the reserved garlic cloves. Serve with a selection of mustards and creamy horseradish sauce.