2 lb. well-trimmed corned beef boneless brisket or round
2 lb. potatoes, peeled and quartered
1 small onion, quartered
1 clove garlic, minced
1 small head green cabbage, cut into 6 wedges
Pour enough cold water on corned beef in 5-quart Dutch oven just to cover. Add potatoes, onion and garlic. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.
Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.