A good version of the classic corned beef and cabbage dinner, a satisfying and complete one-pot meal.

Corned Beef Dinner

1 (3-pound) corned beef brisket, trimmed

4 cups water

2 garlic cloves, finely minced

2 bay leaves

1/2 teaspoon salt

8 small new potatoes, unpeeled

4 medium carrots, scraped and quartered

4 small boiling onions, halved

1 medium head cabbage, cut into thin wedges

1. Place brisket in a Dutch oven. Add water, garlic, bay leaves and salt; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
2. Add potatoes, carrots and onions; cook, covered, 10 minutes. Add cabbage; cook, covered, 15 to 20 minutes or until vegetables are tender. Remove the bay leaves before serving.

Makes 6 servings.