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1
Place corned beef in a large saucepan and cover with cold water.
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2
Add onions, garlic, peppercorns, thyme and bay leaf.
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3
Bring to a boil; reduce heat, cover and simmer for 2 - 2 1/2 hours or until beef is very tender.
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4
After two hours add carrots and potatoes to cooking liquid.
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5
Bring to a boil, reduce head and simmer, uncovered, for 15 minutes.
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6
Add wedges of cabbage and continue cooking for 15 minutes, or until vegetables are tender.
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7
Slice beef, place on serving platter and surround with vegetables, pouring some of the cooking liquid over everything.
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8
Garnish with baby gerkins.
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9
Nice served with whole wheat buns.
