3 to 4 lb. corned beef
1/4 tsp. oregano
1/4 tsp. rosemary
6 whole cloves
2 cloves garlic
2 stalks celery
1 bay leaf
1 tsp. dill seed
1 stick cinnamon
1 med. onion in quarters
1/2 sliced orange

Combine above in pot and cover with water. Simmer 3 to 4 hours until meat is tender. Remove meat, wrap in aluminum foil and keep warm in 225 degree oven while boiling vegetables.

4 to 8 potatoes, peeled and cut in 1/4 to 1/8th's; 2 to 4 onions in 1/4th's; 1/2 to 1 lb. carrots, peeled and sliced; 1 cabbage in 1/4th's; boil in remaining water in pot. Add cabbage the last 10 to 15 minutes. Remove when tender. Serve without whole spices.