In 5 quart Dutch oven, combine corned beef and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender. Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender. Remove peppercorns, cloves and bay leaf. Makes 10 (1 1/4 cup) servings. If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired. Note: Two medium potatoes, peeled and cut into 1-inch cubes can be substituted for new potatoes. All the flavors of a New England boiled dinner are brewed in this soup.