• 2-3 pound trimmed corned beef brisket
• 1 clove garlic, minced
• 6 small onions
• 6 medium carrots
• 3 potatoes, cut in half
• 3 turnips, cubed (optional)
• 1 small head of cabbage, cut into about 6 wedges
  
  Place corned beef into a Dutch oven; add just enough water to cover the meat. Add onion and garlic. Heat to boiling, reduce heat, cover and simmer for one hour, 40 minutes.
  Add all vegetables except the cabbage.

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• rye bread
• mayonnaise or Thousand Island dressing
• corned beef
• sauerkraut
• Swiss cheese

Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese.

Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.