Shelly's Recipe

CORNED BEEF, CABBAGE AND POTATO SOUP

Category: Soups

1 (2-3 pound) corned beef brisket
1 gallon water (may use half water, half chicken stock if you prefer)
1 large head of cabbage, cut into several wedges
4-5 large potatoes, peeled and cubed
1 bunch parsley, chopped but not too finely
2 bay leaves
5-6 whole cloves
6-8 garlic cloves, crushed
1-2 tablespoons vinegar
Garlic salt, to taste (I give it several hearty shakes)

Place corned beef in pot cover with water and bring to a boil.

Cover and reduce heat, simmer for about an hour. Add cabbage, potatoes, parsley, bay leaves cloves, garlic, vinegar and garlic salt.

Cook slowly for several more hours. Adding water when necessary. Shred corned beef with a fork and knife to distribute through soup. Serves approximately 10