1 (5 lb.) well trimmed corned beef brisket
2 cloves garlic, crushed
2 lg. onions, quartered
1 lb. carrots, cut into strips
6 lg. potatoes, quartered
1 lg. head of green cabbage, cut into 8 wedges
1 bay leaf

Place meat in large pot. Cover with cold water. Add garlic and bay leaf. Cover and let sit overnight. When ready to cook, drain water from meat. Add fresh water, enough to cover meat. Heat to boiling. Reduce heat and simmer 2 hours, covered. Add carrots and onions. Simmer 2 hours more. Add potatoes and cabbage. Simmer 1 to 1 1/2 hours more, or until meat and vegetables are tender.