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5 lb. corned beef (soaked
2 large onions
2 large carrots
4 potatoes
1 large cabbage
1 bay leaf
cold water (to cover)
ground black pepper

Quarter the cabbage and put aside. Peel and slice the
other vegetables. Cover the meat with cold water and bring to
a boil. Skim the surface; add the vegetables (except the
cabbage), the bay leaf and the pepper and simmer, gently for 1
1/2 hours. Add the cabbage and cook for a further 30 minutes.
Serve the meat surrounded by the vegetables.

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