Corned Beef And Cabbage - cooking recipe

Ingredients

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

Preparation

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