3-4 lb. corned beef brisket, cubed and sliced
2 onions, halved and sliced
6 carrots, sliced thick
5 stalks celery, sliced thick
3 sections garlic clove
2 heads cabbage, sliced
10-15 potatoes, quartered and peeled
2 tbsp. garlic powder
2 (12 oz.) cans corned beef

In very large kettle fill halfway with water. Add meat brisket, onions and cloved garlic. Bring to a boil, cover and reduce heat and cook for 1 hour. Add carrots, celery, garlic powder and 1 head cabbage with enough water to cover. Cook for 30 minutes. Add potatoes, canned corned beef and rest of cabbage. Cook until potatoes are tender. Remove from heat and serve.