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3 pounds corned beef brisket
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1 garlic clove, minced
1 tsp. vinegar or lemon juice
1/4 cup extra olive oil
10 fingerling potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Place corned beef in large pot and cover with water. Add the spices vinegar, and oil. Cover pot and bring to a boil, then reduce to a simmer. Simmer an hour and half. Add potatoes and carrots and simmer for another hour. Add cabbage, and simmer 15 more minutes.

Separate vegetables and corned beef. Add preferred amount of broth to veggies. Slice meat across the grain.