Corned Beef and Cabbage

Ingredients:

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

Directions:

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.