|Corned beef brisket||4 Pound|
|Dry onion soup mix||1 1⁄2 Ounce (About 1/2 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Rosemary||1⁄4 Teaspoon, crushed|
|Water||3 Cup (48 tbs)|
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, pared and cut in 1 1/2 inch pieces|
|Celery||1⁄2 Cup (8 tbs), cut in 1 inch pieces|
|Young green cabbage head||1 Medium, cut in wedges|
1. Put meat into a deep saucepot or Dutch oven having a tight-fitting cover. Add soup mix, peppercorns, garlic, bay leaf, rosemary, and water. Cover, bring to boiling, and simmer 3 1/2 hours.
2. Add vegetables, placing cabbage on top of meat. Cover and cook 1 hour, or until tender.
3. Remove vegetables and meat to a large heated serving platter. If desired, thicken liquid in sauce-pot and serve in a gravy boat