Corned Beef Irish Stew

2 to 3 lb. corned beef
2 onions, diced
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 head cabbage
6 small carrots
6 medium potatoes

Place corned beef in Dutch oven or pan; barely cover it with water. Add onions, garlic, cloves and bay leaves. Cover and simmer 1 hour per pould of meat, until tender with fork. Remove meat from liquid; add potatoes and carrots to liquid. Cover and bring to a boil; cook 10 minutes, then add cabbage wedges. Continue to cook for 20 minutes, or until vegetable are done.