Place brisket and contents of spice packet in a large saucepan.Add onion, water and apple juice. Bring to a boil. Reduce heat;cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Transfer brisket to an 11-in. x 7-in. baking dish coated withcooking spray; reserve cooking liquid. Combine the brown sugar,orange peel, mustard and cloves; rub over meat. Bake, uncovered, at350° for 15 minutes.
Meanwhile, cut cabbage into four wedges, leaving a portion ofthe core attached to each wedge. Add cabbage and carrots to cookingliquid. Bring to a boil. Reduce heat; cover and simmer for 15-20minutes or until tender. Thinly slice corned beef; serve withvegetables. Yield: 2 servings.