4-5 lb. brisket of beef (corned beef)
3 sliced onions
3 whole cloves
6 peppercorns or pepper to taste
1 bay leaf
1 clove garlic, peeled & quartered
1 stalk celery
1 peeled carrot
2 sprigs parsley

1. Wipe meat with damp cloth, place in large deep kettle, cover with cold water.

2. Add remaining ingredients.

3. Cover, bring to a boil, reduce heat to low, simmer 3 1/2 to 5 hours or until meat is tender, remove any scum which appears. Remove meat and strain broth.

Return broth to pan, add 6 pared potatoes, carrots and 1 medium head cabbage, add more water if needed. Cover and boil approximately 20 minutes until vegetables are just tender. Add broken up corned beef. Cook slightly to reheat beef.