4 lb. corned beef brisket
1 can (10 1/2 oz.) condensed onion soup
4 whole pepper corns
1 med. clove garlic, minced
1 bay leaf
1/4 tsp. rosemary, crushed
6 med. carrots, cut in 1/2" pieces
6 med. potatoes, quartered
1/2 c. celery, cut in 1" pieces
1 med. head green cabbage, cut in wedges
3 tbsp. water
3 tbsp. flour

Rinse corned beef. Put in large heavy pan; add soup and seasonings. Cover; cook over low heat for 3 1/2 hours. Add carrots, potatoes and celery. Place cabbage on top. Cover; cook about 1 hour or until all ingredients are tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth, slowly stir into sauce. Cook, stirring until thickened. Makes 6-8 servings.