2 or 3 lbs. corned beef
1 cube beef bouillon
2 cloves garlic, diced
2 whole cloves
3 carrots, sliced thick
6 new potatoes, cubed lg. (leave on skins) or 2 reg. potatoes, peeled and
diced
7 cup water
1/2 cup onion, chopped
6 peppercorns
2 bay leaf
6 cup cabbage, coarse chopped

Combine corned beef and water in large soup pan. Bring to boil and reduce
heat. Simmer for 15 minutes and skim. Add bouillon cube, onion, garlic,
peppercorns, cloves and bay leaf. Simmer for 3 to 4 hours or until meat is
tender. Remove meat from broth and cool. Skim fat from broth.
Cut meat into bite-size pieces and return to broth. Add carrots and
potatoes; bring to boil. Reduce heat and simmer for 15 minutes. Add
cabbage and cook for 15 more minutes or until veggies are tender. Remove
the peppercorns, cloves and bay leaf. Serve with fresh baked bread.