2 lb Well trimmed corned beef
-brisket or round
1 sm Head green cabbage,cut
6 md Carrots cut into quarters
1 sm Onion,quartered
1 ea garlic,crushed
Pour enough cold water on corned beef in dutch oven
to just cover.
Add onion 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 and carrots,
heat to boiling.
Reduce heat and simmer uncovered 15 min.