3 to 4 lbs. lean corn beef
4 cloves garlic, peeled
8 to 10 whole peppercorns
2 tbsp. pickling spice
2 tbsp. dill weed
1 lg. onion, coarsely chopped
1 lg. firm head cabbage
6 to 8 sm. red potatoes, scrubbed and cut in half
2 lg. onions, peeled and quartered

Place corned beef in large pot and cover with cold water. Bring to a boil over medium heat, skimming the surface of all foam. Add garlic, peppercorns, pickling spice, dill weed and chopped onions to the pot and simmer for 3 hours or until meat is tender. Transfer meat to warm platter and cover tightly with foil to keep warm.

Stir in stock, discarding spices and vegetables. Skim fat from stock and return it to the pot. Dilute stock with water if too salty. Bring to a boil. Add potatoes and onions and simmer for 15 minutes.

Discard outer leaves of cabbage and cut it in 6 to 8 wedges. Trim off the core but leave some so the leaves will not fall apart. Lay the cabbage on top of the other vegetables and continue to simmer 15 to 20 minutes, until vegetables are tender. Slice corn beef across the grain into thin slices. Lift the vegetables from the kettle with a large spoon and arrange them on the platter surrounding the meat. Ladle some hot stock over all and put some butter on the vegetables. Tastes better when served with brown mustard, salt, pepper and fresh bread.