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1
Place the corned beef in a large stockpot and cover it with cold water to nearly fill pot.
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2
Some corned beef comes with a sealed packet of seasoning.
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3
If yours does, add it to the pot.
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4
Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours, or until the beef is firm but tender to the fork.
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5
Remove the beef from the pot.
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6
When the corned beef is almost done, chop the cabbage.
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7
(If it has a lot of outside dark green leaves, chop them separately and set aside.
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8
These leaves add beautiful color to the dish, but they are tougher and require a little more cooking time, so put them in the pot about 10 minutes before you add the remaining cabbage.)
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9
Place the cabbage in a colander and rinse it with cool water.
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10
When you are ready to add the cabbage, in a separate pot, melt the butter over medium-high heat.
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11
Immediately add the cabbage to the pot, leaving as much water as possible on the leaves.
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12
Cook, stirring until the cabbage is well coated with butter.
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13
Sprinkle with the House Seasoning.
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14
Cover the pot and simmer until the cabbage is tender but still somewhat crisp, 7 to 10 minutes.
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15
Slice the corned beef thinly across the grain.
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16
Place the cabbage in a serving dish and place the sliced corned beef on top.
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17
You can drizzle a spoonful or two of stock from the pot over the corned beef and cabbage, if you like.
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18
Serve with mashed potatoes and Corny Corn Muffins (see page 136).
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19
Leftover corned beef makes wonderful sandwiches.
