Yield: 6 servings
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4 pounds corned beef brisket
1 can condensed onion soup
4 peppercorns
1 clove garlic, minced
1 bay lear
1/2 teaspoon salt (optional)
1/2 teaspoon rosemary
6 medium carrots, pared and cut into 1 1/2 pieces
1 medium potatoes, pared and quartered
2 celery stalks, cut into 2 inch pieces
1 medium head of cabbage, cut into wedges
1 tablespoon flour
1 tablespoon margarine, softened

Cooking time: 3 hours
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Preheat oven to 350 degrees.

Tear off a 26 inch length of 18 inch wide heavy duty foil and place in center of 11 5/8 X 9 1/4 X 1 1/2 inch casserole pan.
Place beef in center of foil.
Pour soup over meat; add peppercorns, garlic, bay leaf, salt and rosemary.
Seal up foil.
Bake in oven for 2 hours.

Remove foil container from oven.
Carefully open.
Arrange carrots, potatoes, celery and cabbage around meat.
Reseal.
Return to oven.
Bake another hour until meat and potatoes are tender.
Remove meat and vegetables to heated serving platter.
Strain broth into a small saucepan. (about 1 3/4 cups).
Combine flour and margarine; stir into broth bit by bit.
Cook over moderate heat; stirring , until thckened and bubbly.
Serve with meat.

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