Bumpa Lernihan'S Short Ribs Of Beef

• 6 to 8 "good" sized short ribs
• 1 can Campbell's cream of mushroom soup
• 1 pkg. Lipton onion soup mix
• 1 can water
• 2 small cans mushroom bits and pieces
• dash of ground black pepper to taste
• 5 lb. piece corned beef, brisket or round (Bumpa prefers a little more fat on his meat; he says it adds flavor to the cooking broth)
• 2 to 3 cloves peeled, fresh garlic
• 7 medium size onions, peeled and 1 studded with 6 whole cloves
• 6 medium size potatoes, scrubbed (peeled, if you prefer, but not necessary)
• 6 medium size carrots, scrubbed (peeled if you prefer, but again not necessary)
• 1 head green cabbage, trimmed and cut into wedges (do not confuse a head of cabbage with a head of iceberg lettuce like I did once when I was first starting to cook!)

1. Put the corned beef in a large, heavy pot with sufficient cold water to cover it by 1-inch. Add the garlic and studded onion with cloves into the pot.
2. Bring to a boil and reduce the heat to low. (You should only see the tiniest little bubbles, not big bubbles in the simmering water.)
3. Cover and simmer gently for about 3 hours until the meat is tender but not falling apart.

campbells cream, onion soup, water, mushroom bits, ground black pepper, corned beef, garlic, onions, potatoes, carrots, green cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395442 (may not work)