4 lb. piece corned beef brisket
1 lg. bay leaf
8 peppercorns
2 onions, each stuck with a clove
2 carrots
1 head cabbage

Wash the beef under cool water to remove the brine. Place in a kettle with enough water to cover the bay leaf and the peppercorns. Bring the water very slowly to a boil, removing the scum that will rise to the surface. Keep skimming for the first 15 minutes. Add the carrots and the onions and cook slowly for 3 hours. Cut the cabbage in wedges and cook for the last 15 minutes. If the broth seems too salty, dilute it with water.

Place the corned beef on a heated platter. Slice half of it and surround the meat with wedges of cabbage. Do not serve the onions and carrots. Moisten well with the broth. Reserve 2 cups of drained broth to make Pressed Corned Beef with the leftover meat.