by 
Sherri
ANSWERS: 4
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You boil it in the spices provided, then an hour or so before dinnertime add the carrots, onion[?], celery. potato, and cabbage. The idea is for the meat to fall apart when stabbed with a fork.
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I cut up some potatoes and onions and butter cook until the potatoes are done. then chop up some corn beef with tomatoes for additional 30 minutes.. it's to die for
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You put the Corned Beef and pkg of seasoning that comes with it in a Pot. Add 3-4 cans of Beer, Yes Beer. Cover and bring to a boil then cook on sort of med heat (or just below) all day. It comes out real tender.
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Corned Beef and Cabbage INGREDIENTS: - 1 pound kosher salt - 2 gallons water, divided - 8 pounds beef brisket - 6 bay leaves - 8 black peppercorns - 1 onion, chopped - 1 medium head cabbage, quartered - 1 pound carrots, sliced - 1 turnip, chopped - 1 teaspoon chopped fresh cilantro - 8 potatoes - peeled and cubed DIRECTIONS: 1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.) 2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours. 3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender. FOOTNOTES (Editor's Note:) The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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