How to make Corned beef and Cabbage with Irish Whiskey

In large pot combine brisket with garlic, cloves, bay leaf, and enough water to cover by 2". Cover; over medium high heat bring to a boil. Skim foam from liquid. Reduce heat to medium-low; simmer until meat is tender 3- 3 1/2 hours. Transfer meat to jerry roll pan, cover and set aside. To cooking liquid in same pot and cabbage. Cook until tender, about 20 min. In small pot melt butter over medium - high heat. 

Add shallot; cook until beginning to soften. Stir in whiskey; bring to a boil. Cook until most of liquid evaporates 2-3 minutes. Stir in heavy cream, mustard, salt and pepper; bring to a boil. Cook, stirring occasionally, until mixture thickens and reduces by 1/4, about 4 minutes. Remove from heat; stir in parsley. With slotted spoon remove cabbage from pot. Serve with meat and sauce.