INGREDIENTS:
1 (3-pound) corned beef brisket,
  trimmed of excess fat
4 cups water 
2 garlic cloves, finely minced 
2 bay leaves 
1/2 teaspoon salt 
8 small new potatoes, unpeeled 
4 medium carrots, scraped
  and quartered 
4 small onions, halved 
1 medium head cabbage, cut
  into thin wedges

DIRECTIONS: 
Place brisket in a Dutch oven. Add water,
garlic, bay leaves and salt; bring to a
boil. Cover, reduce heat, and simmer 2-1/2
hours. Add potatoes, carrots and onions; 
cook, covered, 10 minutes. Add cabbage;
cook, covered, 15 to 20 minutes or until
vegetables are tender. Remove the bay
leaves before serving.
 
Makes 6 servings.