1 (2 lb.) corned beef brisket
1 onion, halved
1 clove garlic
5 black peppercorns
1 whole clove
1 bay leaf
2 carrots, pared and quartered
1/2 sm. cabbage, in wedges
6 sm. potatoes, pared

Place corned beef in large kettle and cover with water. Add onion, garlic, peppercorns, clove and bay leaf. Bring to a boil; reduce heat and simmer, covered 1 1/2 hours or until meat is tender. Add carrots, cook 20 minutes. Add cabbage and potatoes, cook 15 minutes or until tender. Serves 2.