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2 pounds well-trimmed corned beef brisket, undrained
1 medium onion, cut into 6 wedges
1 clove garlic, finely chopped
1 head , small cabbage, cut into 6 wedges


1. Place beef in 4-quart Dutch oven. Add enough cold water just to cover beef. Add onion and garlic.

2. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beef is tender.

3. Remove beef to warm platter; keep warm. Skim fat from broth.

4. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve cabbage with beef.


Slow Cooker Directions: Place beef in 3 1/2- to 6-quart slow cooker. Add enough cold water just to cover beef. Add onion and garlic. Top with cabbage. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.


New England Boiled Dinner: Omit 1 medium onion. Decrease simmer time of beef in step 2 to 1 hour 40 minutes. Skim fat from broth. Add 6 small onions, 6 medium carrots, 3 medium potatoes, cut in half, and, if desired, 3 turnips, cut into cubes, to broth. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.