2 lb. corned brisket of beef
2 sm. onions
4 whole carrots
2 potatoes, halved or quartered
1/2 green cabbage, cut in wedges

Place beef in heavy kettle. Cover with hot water. Cover tightly and simmer 2 1/2 to 3 hours, until tender. Remove meat and keep warm. Skim off excess fat and add carrots and potatoes. Cover and cook 15 minutes, add cabbage and cook another 10 minutes. From my friend Penny of Salt Lake City, Utah.