New England Boiled Dinner

• 2 lbs (.9 kg). corned beef brisket, raw
• 6 cloves garlic
• 1 quart (950 ml) water
• 1 small cabbage, quartered
• 1 medium onion, sliced
• 3 medium potatoes, cut into one-inch pieces
• 2 cups (475 ml) root vegetables (carrots, parsnips, turnips and/or rutabagas)
• 1 quart (950 ml) chicken broth

1. Place the beef in a large Dutch oven.
2. Add the water and garlic.
3. Bring to a boil.
4. Reduce the heat, cover, and simmer until tender (about 2 1/2-3 hours).
5. Remove the beef and allow to cool slightly.
6. Slice across the grain about 1/4-inch thick.
7. Serve over the vegetables.
8. Bring the broth to a boil in a medium sauce pan.
9. Add the vegetables, cover, and reduce the heat.
10. Simmer until tender, 45 to 60 minutes.

garlic, water, cabbage, onion, potatoes, root vegetables, chicken broth

Taken from online-cookbook.com/goto/cook/rpage/0008E3 (may not work)