1 (3 lb.) corned-beef brisket
Cold water to cover
1 sm. onion, peeled, studded with 4 whole cloves
1 clove garlic, peeled, crushed
1 bay leaf
4 peppercorns
1 med. head cabbage

Wipe beef with damp cloth. Place in Dutch oven; cover with cold water. Add onion, garlic, bay leaf, and peppercorns. Bring to boil over moderate heat. Skim any foam; cover. Reduce heat to low; cook approximately 3 hours or until tender. Remove meat; keep warm. Wash cabbage; cut into 4 wedges. Cut out core; remove any damaged outside leaves. Tie each wedge with kitchen string as you would a package. Bring meat stock to boil. Add cabbage; cook 12 to 15 minutes or until cabbage is tender. Drain well; dress with butter, salt, and pepper. Slice corned beef. Serve with cabbage and boiled potatoes. The following horseradish sauce is a spicy addition.

HORSERADISH SAUCE:

1/2 c. sour cream
1/2 c. mayonnaise
2 tbsp. (or more) prepared hot horseradish
1 tbsp. parsley, chopped

Mix all ingredients together, adding horseradish to taste. Let stand at least 1 hour before serving.