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Place corned beef in large kettle with enough water to cover. bring
to a boil, removing foam. add onion, cloves, peppercorns, bay leaf,
garlic, celery, parsley, salt, and pepper. cover and simmer for 3 to 3
1/2 hours. when meat is tender, add cabbage and lemon juice;
simmer for another 20 minutes or until cabbage is tender (be
careful not to overcook cabbage). drain off most of liquid, reserving
2 cups to serve at table.
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