1 corned beef brisket
1 onion
3 stalks celery, cut 1-inch pieces
1 bay leaf
1 clove garlic or garlic powder
2 tsp. peppercorns
5 carrots, cut in 2-inch pieces
4 white potatoes, cut in half
1 cabbage, cut in wedges

Place brisket in a Dutch oven, add enough water to cover. Add onion, celery, peppercorns, bay leaf and garlic. Bring to a boil and reduce heat and simmer for 3 hours or more until tender. Remove brisket and strain broth. Return broth to pan, add carrots. Cook for about 5 minutes, then add potatoes, cook until done. Remove carrots and potatoes and add cabbage, cook until done. Do not over cook. Slice brisket thinly across the grain. Serves 8 to 10.