1 (4-5 lb.) corned beef
1/4 c. pickling spices
2 bay leaves
1 bunch leeks, cleaned
1/2 c. brown sugar
3 cloves garlic, mashed
1 lg. unpeeled onion (root end removed)

Place corned beef in 6-8 quart Dutch oven with enough cold water to cover. Cover and bring to a boil. Drain water then cover meat with water again and add all the ingredients except leeks. Bring to boil, reduce heat to simmer, cover and cook 3-4 hours.

Add leeks during last 30 minutes of cooking. Corned beef and vegetables may stand in liquid for 30 minutes. Use liquid for cooking desired amount of cabbage.