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.
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.