Corned beef
Vinegar
1 carrot, peeled
1 med. onion, peeled
1 clove garlic, whole or equivalent in minced garlic
3 bay leaves

For evening meal, start in the morning. Rinse corned beef. Place in large enough pot so it can be covered with water and still have the pot only 2/3 full. Cover corned beef with water. Add 1 soup spoon vinegar for every pound of meat, 1 whole onion, 1 clove garlic and 3 bay leaves. Heat until liquid is hot but not boiling; reduce heat and simmer slowly for 4 hours or more. Turn off heat and leave in liquid until ready to reheat and serve.