Corned Beef and Cabbage
4 lb well trimmed corned beef boneless brisket
1 large head green cabbage, cut into 6 wedges (core removed)
1 bay leaves
6 carrots cut into quarters
1 onion, quartered
6 potatoes cubed into 1" pieces
1 clove garlic, crushed
Pour enough cold water on corned beef in large pot to just cover.
Add onion, bay leave and garlic. Heat to boiling, reduce head.
Cover and simmer until beef is tender, about 2 hours. Remove beef
to warm platter, keep warm. Skim fat from broth. Add cabbage,
potatoes and carrots, heat to boiling. Reduce heat and simmer
uncovered 20 min.