2 or 3 lbs. corned beef
1 cube beef bouillon
2 cloves garlic, diced
2 whole cloves
3 carrots, sliced thick
6 new potatoes, cubed lg. (leave on skins) or 2 reg. potatoes, peeled and diced
7 c. water
1/2 c. onion, chopped
6 peppercorns
2 bay leaf
6 c. cabbage, coarse chopped

Combine corned beef and water in large soup pan. Bring to boil and reduce heat. Simmer for 15 minutes and skim. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer for 3 to 4 hours or until meat is tender. Remove meat from broth and cool. Skim fat from broth.

Cut meat into bite-size pieces and return to broth. Add carrots and potatoes; bring to boil. Reduce heat and simmer for 15 minutes. Add cabbage and cook for 15 more minutes or until veggies are tender. Remove the peppercorns, cloves and bay leaf. Serve with fresh baked bread.