1 (4 lb.) corned beef brisket
1 sm. onion
1 bay leaf
1/2 tsp. whole cloves
4 peppercorns
2 stalks celery, with leaves
6 lg. potatoes
6 lg. carrots
1 head cabbage

Place corned beef in deep kettle. Add enough cold water just to cover. Add onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Reduce heat and simmer for 5 hours or until almost tender. About 45 minutes before meat is done, remove onion and celery. Skim off excess fat. Add potatoes and carrots and simmer for 15 minutes. Add cabbage and simmer an additional 30 minutes until vegetables are done.