3 lb. corned beef
1 tsp. peppercorn or 1/4 tsp. pepper
6 whole cloves
1 bay leaf
6 potatoes, peeled and quartered
6 carrots, halved lengthwise
1 med. head cabbage, cut into 6 wedges

In large saucepan, cover corned beef with water. Add peppercorns, cloves, and bay leaf. Cover; simmer 3 to 3 1/2 hours or until tender. Add potatoes and carrots. Cover; simmer 15 minutes longer. Add cabbage and cook an additional 15 minutes or until vegetables are tender. Remove bay leaf. Cut meat into pieces. Serve with cooking liquid and vegetables. 6 to 8 servings.