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Firstly, make sure you have a pan that's big enough for the whole shabang.
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Very important!
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When buying the corned beef, ALWAYS buy the flat cut.
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The point cut is almost all fat.
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This is no good, unless that's what you want.
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If so, never mind this step!
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:) The flat cuts do better on the last step, though.
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Empty contents of corned beef into pan.
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Squeeze out the red goop into the water too.
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It makes a big deal!
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Add onion and the spice packet, or bay leaf, peppercorns, allspice, cloves and mustard seed, in with the juices.
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Fill the pan with water until the meat is covered by an inch or two.
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Maybe more, if you think it needs it.
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Bring to a boil.
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Once boiling, reduce heat to a simmer.
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Otherwise, it will boil over.
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That is one big smelly mess -- Trust me.
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Make sure the water doesn't get too low, and that it's not in danger of boiling over.
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Boil for about an hour per pound.
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Yes, it's a long and slow process, but so worth it.
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Hang in there.
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On the bright side, you have plenty of time to prep your potatoes, set the table, and make my tasty Light and Fluffy Yeast Rolls!
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The last hour, add the potatoes and carrots.
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Quarter the cabbage, and add in the last 20-30 minutes, depending on how soggy you like it.
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Make sure the cabbage is on the very top, and avoid stirring so the chunks don't separate in the water.
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When the meat is done, it will still look pink.
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Cover cookie sheet with foil, and place the meat on it, FAT SIDE UP.
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Coat meat with the mustard, then press brown sugar into it.
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You will have very gooey hands.
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Wipe hands, then sprinkle ground cloves on top.
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Turn on the broiler, and place meat underneath.
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Broil for just a few minutes.
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You will know when it is done-- it's a beautiful, glazy beast of a meal.
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Place veggies in a platter.
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Serve the corned beef, sliced against the grain, right next to them.
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You won't believe your tastebuds.
