• 2 Pounds corned beef brisket
• 2 Cups low sodium chicken broth
• 8 Cups water
• 1 Bay leaf
• 1 Large onion, sliced
• 2 Cloves garlic, crushed
• ½ Cup celery, sliced
• 1 Pound cabbage, shredded
• 3 Potatoes, quartered
• ¼ Teaspoon freshly ground black pepper
• 2 Tablespoons fresh Italian parsley, chopped

     1. In a large saucepan, bring the water and chicken broth to a boil. Rinse
         the corned beef under cold water and add it to the pot. Return to a boil
         .
      2. Add the bay leaf, pepper, onion, garlic, celery and parsley. Cover and
          reduce the heat. Simmer for 2½ hours.

     3. Add the cabbage and potatoes. Simmer uncovered for another ½ hour.

     4. Remove the beef to a platter and slice thin. With a slotted spoon, remove
        the cabbage and potatoes from the liquid and place in a bowl.