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  1. ‣4 pounds of corned beef brisket

  2. ‣4 small bay leaves

  3. ‣1 clove garlic

  4. ‣1 pound carrots or about 8 to 10 trimmed, scraped and left whole

  5. ‣12 small whole onions, peeled

  6. ‣1 medium head of cabbage, cut in wedges

  7. ‣1 1/2 ounce bottle of beer

  8. ‣water

Corn Beef and Cabbage

Place meat in a deep stock pot or kettle. Cover with beer and water. Add bay leaves, garlic, salt and pepper. Bring to a boil; skim off foam. Reduce heat, cover and shimmer for 3 1/2 hours. Add vegetables. Simmer for about 45 minutes longer or until vegetables and meat are tender.

Preparation