3 lb. corned beef
1 bay leaf
6 whole cloves
1/4 tsp. black pepper
8 sm. new potatoes
8 sm. whole onions
8 sm. carrots
1/2 head cabbage, quartered

Rinse beef. Place beef into 6 quart Dutch oven. Add bay leaf, whole cloves, and pepper. Cover with hot water and bring to a boil over high heat, covered. Reduce heat to low when steam escapes from cover, and simmer, covered about 3 hours or until beef is almost tender. Skim if necessary.

Forty minutes before beef is done, place potatoes, onions and carrots around meat and cabbage on top. Increase heat to high until steam escapes from cover, reduce heat to low and cook until vegetables are tender, about 45 minutes.

Place meat on platter and arrange vegetables around it. Makes 6 to 8 servings.