3 to 4 lb. corned beef brisket
2 cloves garlic, minced
2 bay leaves
2 onions, sliced
6 sm. potatoes, pared
6 sm. carrots, pared
1 med. head cabbage, cut into 6 wedges

Place corned beef in large pot. Barely cover with hot water. Add garlic, bay leaves and onion. Cover and simmer. DO NOT BOIL. Cook slowly 1 hour per pound of meat, or until fork tender. Remove meat. Add potatoes and carrots. Cover. Cook 10 minutes. Then add cabbage wedges and cook 20 minutes longer, or until vegetables are done. Carve corned beef across the grain.