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Corned Beef Dinner

1 (3-pound) corned beef brisket, trimmed

4 cups water

2 garlic cloves, finely minced

2 bay leaves

1/2 teaspoon salt

8 small new potatoes, unpeeled

4 medium carrots, scraped and quartered

4 small boiling onions, halved

1 medium head cabbage, cut into thin wedges

1. Place brisket in a Dutch oven. Add water, garlic, bay leaves and salt; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
2. Add potatoes, carrots and onions; cook, covered, 10 minutes. Add cabbage; cook, covered, 15 to 20 minutes or until vegetables are tender. Remove the bay leaves before serving.

Makes 6 servings.