Corned Beef and Vegetables To Die For - NOT like mom used to make! YAY FOR PI DAY!!

For the Corned Beef and Vegetables:
One 6-pound corned-beef brisket
2 onions, peeled and halved lengthwise
4 whole cloves
2 bay leaves, preferably fresh
1/2 bunch thyme
2 chiles de arbol
6 small, trimmed and peeled carrots
9 golf ball-sized turnips, trimmed and cut in half
1 1/4 pounds yellow potatoes, peeled and cut in 1-inch cubes
1 medium green cabbage (about 2 pounds), cut into 6 wedges

For the Parsley-Mustard Sauce:
1/4 cup plus 2 tablespoons finely diced shallots
1/4 cup red wine vinegar
3/4 cup chopped flat-leaf parsley
1 tablespoon whole grain mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 lemon, for juicing
Kosher salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F. Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
2. Poke one clove into each onion half. When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid. Cook the corned beef in the oven 4 to 4 1/2 hours, until it's fork-tender.
3. When it's done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet. Turn the oven up to 375 degrees F. Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it.
4. Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn down to medium heat and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. Simmer over low heat 10 to 15 minutes, until the vegetables are tender. Remove them with a slotted spoon.
5. Make the parsley-mustard sauce: Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle or a meat pounder and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt.
6. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat and vegetables on a warm platter. Pour over a good quantity of the broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.