3 lbs. corned beef
1 rib celery
1 tsp. peppercorns, crushed
4 whole cloves
1 bay leaf
1/4 tsp. crushed red pepper
1 clove garlic, minced
6 boiling potatoes, pared & quartered
6 carrots, halved lengthwise
6 sm. turnips, halved
6 sm. onions
1 head cabbage, cut into 6 wedges

Place corned beef in large heavy kettle and cover with water. Bring to boil; lower heat and simmer for 15 minutes. Skim residue from surface as it rises. Add celery, peppercorns, cloves, bay leaf, red pepper and garlic. Simmer for 3 to 3 1/2 hours or until beef is tender. Add potatoes and carrots; cook for 15 minutes. Add turnips and onions and cook until vegetables are tender; add cabbage during last 10 minutes. Remove celery and bay leaf. Cut meat into thin slices; arrange on large heated platter with vegetables. Spoon some cooking liquid over meat slices just before serving.

Use corned beef round, if available, as it has less fat than the brisket.

Serves 6 to 8.

Comment: Serve with a variety of mustards and whole grain breads for an attractive presentation.