1 3- to 4-pound corned beef brisket
beef stock
3 carrots, peeled and cut into 1-inch pieces
3 stalks celery, peeled and cut into 1-inch pieces
8 small new potatoes
1 bay leaf

Put the beef in a stock pot and cover with cold water to by 2 inches. Bring to a boil over medium high heat and use a ladle to remove the froth that rises to the surface. Simmer beef, covered, 3 hours, or until tender.

Remove from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat.