Put a 2-3 pound boneless beef pot roast in a non-metallic container. Combine 2 quarts water, 1 cup plain salt, 2 tablespoons sugar, 2 bay leaves, 10 peppercorns, 1/4 teaspoon garlic salt (optional), and 1 tablespoon mixed pickling spices. Pour over meat. Cover and refrigerator for at least 2 days. Discard marinade liquid.

Put corned beef in a large pot. Cover with water. Bring to a boil and then reduce heat to simmer. Simmer until very tender, about 2 1/2 to 3 hours. Add pared carrots (5-6) cut in chunks, 4-6 potatoes, peeled and cut in pieces and 4 small peeled onions or 1/2 cup chopped onions. Cover and simmer an additional 30-45 minutes. Add 1 head of cabbage, cut in 8 wedges. Cover and cook only until tender crisp, about 12-15 minutes. Slice meat very thinly. Serves 8.