1 corned beef brisket
4 c. water
2 cloves garlic, minced
2 bay leaves
8 sm. new potatoes
12 baby carrots, peeled
8 pearl onions
1 med. head cabbage, cut into wedges

Place corned beef brisket in roasting pan or Dutch oven. Add water, garlic, bay leaves, and salt; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Add potatoes, carrots, and onions; cook, covered, 10 minutes. Add cabbage; cook, covered, 15-20 minutes. Remove the bay leaves. Yield: 6 to 8 servings.