Corned beef
Cabbage
Carrots
Potatoes

Prepare equal quantities of all ingredients. Boil carrots and potatoes together until they just begin to soften. (If you cook the root vegetables completely before combining ingredients, they will fall apart in the stew.) Steam cabbage until it turns slightly limp. (It will taste bitter and smell bad if you don’t cook it enough and disappear in the stew if you over cook it.) Pull apart corn beef into bite size chunks. Combine all ingredients.
Mix the juice from steaming and boiling the vegetables with the juice from boiling the corned beef in such a proportion as to create an end product that is pleasantly salty to taste. Add enough of this mixture to cover all the ingredients in a stew pot. Season with black pepper to taste. Heat until hot enough to serve.

Corned Beef

4 qts water
1 C salt
1 tsp saltpeter
1 tsp ground pepper
1/2 tsp ground cloves
12 cloves garlic crushed
1 minced onion
10 bay leaves
10 #s beef brisket

Bring water to a boil and then remove from heat. Add all ingredients to water and stir until salt is completely dissolved. Let brine stand overnight to cool. Cut beef into one pound chunks and trim away excessive fat. Soak meat in brine under refrigeration for two weeks, stirring every few days. Weight meat to assure it remains covered in liquid.

Remove meat from brine and stew until tender (four hours). Meat will look pale pink when raw and turn bright red when cooked if it was cured completely.

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