6 lbs. corn beef
6 med. potatoes
6 sm. onions
1 tbsp. garlic salt
2 med. heads cabbage
6 lg. carrots
1 stick butter

Cut fat off corn beef. Cut into 1/4 inch slices, brown in butter and garlic salt. Boil in 2 gallons water for 1 1/2 hours. Cut peeled potatoes in half, cut carrots in 1/2, add to corn beef. Cook approximately 45 minutes. Add quartered cabbage, boil until cabbage is done.