1 (4 to 5 lb.) pkg. corned beef with seasoning packet
6 small onions, sliced
3 cloves crushed garlic
2 large bay leaves
1 lemon, sliced thin
1/2 bunch Italian parsley
9 whole peppercorns
3 or 4 stalks of chopped celery with the tops
2 large peeled, whole carrots

TO ADD LATER IN THE COOKING:

small red potatoes (allow 2 per person)
whole, large, peeled carrots (allow 1 to 2 per person)
1 medium to large cabbage, cut in quarters

Wash the corned beef in cold water and place with the contents of the seasoning packet and the ingredients shown above, in a large stock pot with cold water. Bring to boil and lower heat to good simmer and cook for about 4 hours or till tender. If not getting tender after about 3 1/2 hours you can add a couple of tablespoons of vinegar to help tenderize it.

While it is cooking wash the potatoes, wash and peel the carrots and wash, trim and cut the cabbage.

About an hour before the meat is done, about small red potatoes (I allow 2 per person), and one to two whole large peeled carrots per person. Cook about a 40 minutes, then add a cabbage that has been cleaned and quartered. Cook for 15 to 20 minutes till cabbage is tender.

TO SERVE:

Slice the corned beef and arrange nicely on a large platter, surrounded by the whole potatoes, whole carrots and the cabbage. Serve with a lot of melted butter and fresh ground pepper and rye bread and butter or Irish Soda bread. I like the rye, because the flavor goes very well with the corned beef.

Submitted by: June