5 to 6 lbs. corned beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 med. potatoes, pared
6 med. carrots, pared
1 med. head cabbage, cut in 6 wedges

Place corned beef in pot and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per pound of meat or until fork tender. Remove meat from liquid; add potatoes and carrots. Cover, bring to boiling and cook 15 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or until vegetables are done.

To carve corned beef, cut at slight angle across the grain, making thin slices. Since the grain goes in several directions, you will need to switch course, too. Serve with horseradish sauce.

HORSERADISH SAUCE:

Soften 1 (8 ounce) package cream cheese and fluff with mixer. Beat in 2 to 3 tablespoons prepared horseradish. Makes 1 1/2 cups. Chill if sauce is made ahead of time. Mound in bowl and garnish with snipped parsley.