3 Pounds corned beef brisket
12 Ounces beer
1 bay leaf
1 stick cinnamon
1 green chili pepper — dried
1/2 Teaspoon allspice
1/2 Teaspoon mustard seed
1/2 Teaspoon coriander seed
1 cabbage head
1/2 Cup mayonnaise
1/3 Cup yellow mustard
1/2 Teaspoon ground basil
* Use wok with steaming rack, or large heavy pan with rack and tight fitting lid.
Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed. Pour enough water to make 2 inches of liquid in bottom of wok. Heat until steaming. Place the rack in wok. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender. Add more water to wok to keep up to 1-1/2 or 2 inch level. Combine mayonnaise, yellow mustard and basil. Cover and chill. Cut cabbage into 8 wedges. When corned beef is tender, place the cabbage on and around meat. Cover and steam about 20 minutes or until cabbage is still a little bit crisp. Remove cabbage and corned beef. Cut beef into slices and arrange attractively on serving platter. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge. Serve immediately.