"Bumpa" Lernihan'S Short Ribs Of Beef - cooking recipe

Ingredients

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!)

Preparation

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.
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.)
Cover and simmer gently for about 3 hours until the meat is tender but not falling apart.