3-4 lbs. beef chuck roast

6-8 carrots, pared

2 T. salt

1 head cabbage, cut into 8 wedges

5 cups water

1 large onion, chopped

1 clove garlic, minced

6 thick slices bread

1/4 tsp. pepper

4 sprigs fresh mint

4 or 5 potatoes, pared

Place meat in large shallow dish, sprinkle evenly with salt. Cover and refrigerate 6 hours or overnight. Rinse meat well, place in 10-quart pot. Add water, onion, garlic and pepper. Bring to a boil Cover and simmer for 1-1/2 hours. Add potatoes and carrots and simmer covered for 20 minutes. Remove meat. Add cabbage and cloves to vegetable and return meat to pot. Cover and simmer 15-20 minutes or until cabbage is tender. Arrange meat on platter with vegetables. Discard cloves. Place bread and mint in a tureen; pour in broth. Cover and *steep* for 30-60 seconds. Makes 6 servings.