DIRECTIONS:

Pour enough cold water on corned beef in 5-quart Dutch oven just to cover. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer until until beef is almost tender, 1 hour and 40 minutes. Skim fat from broth. Add 6 pearl onions, 6 medium carrots, 3 potatoes, cut into halves, and, if desired, 3 turnips, cut into cubes. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered until vegetables are tender, about 15 minutes.