3 lbs. corned beef
2 lbs. potatoes (about 6)
1 1/2 lbs. carrots
1 head cabbage (about 2 lbs.)

Put beef in large pot and cover with water. Bring to a boil, cover, and cook gently (about 2 hours). Meanwhile, peel potatoes and cut in half. Peel carrots and cut into 1 inch pieces. Add potatoes and carrots to beef. Cover and simmer until tender, about 40 minutes. Cut cabbage into wedges and core. Add cabbage to pot; cover and simmer for 15 to 20 minutes. Serve meat and vegetables with broth ladled over them.