Corned Beef And Cabbage

• 4 to 5 lb. corned beef brisket
• 1 garlic clove
• 2 whole cloves
• 10 whole black peppercorns
• 2 bay leaves
• 8 medium carrots, pared
• 8 medium potatoes, pared
• 8 small to medium yellow onions
• 1 medium cabbage, cut in wedges
• 2 Tbsp. butter

1. Wipe brisket with damp paper towel and place in large kettle. Cover with cold water and add garlic clove, peppercorns and bay leaves.
2. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
3. Skim surface.
4. Cover kettle and simmer for 3 to 4 hours or until fork-tender.
5. Add carrots, potatoes and onions during the last 25 minutes.
6. Add cabbage wedges during the last 15 minutes.
7. Cook until vegetables are tender.
8. Slice corned beef thinly across the grain.

corned beef brisket, garlic, cloves, black peppercorns, bay leaves, carrots, potatoes, yellow onions, cabbage, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458635 (may not work)