1 corned beef brisket or rump
1 small onion
1 bay leaf
½ t whole cloves
4 peppercorns
2 stalks celery, with leaves
6 large carrots, pared
6 potatoes, pared
1 medium head green cabbage, quartered
Place brisket in a deep kettle, add cold water just to cover. Add onions, bay leaf, cloves, peppercorns, and celery. Cover, bring to a boil, reduce heat and simmer 4 hours or until almost tender. About 45 minutes before meat is done, remove and discard onion and celery. Skim excess fat from liquid. Add potatoes and carrots, simmer 15 minutes, add cabbage quarters and simmer an additional 30 minutes, until all vegetables are tender-crisp. Serves 6.