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1
Place corned beef and seasoning packet in 6- or 8-quart stock pot.
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2
Fill stock pot with enough water to cover corned beef by an inch or two.
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3
Bring to a boil, then cover and reduce heat to a simmer, cooking for a total of 50 minutes per pound (my 4-pound corned beef cooked for a total of about 3 hours and 20 minutes).
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4
Feel free to skim any scum that rises to the surface, being careful not to remove seasonings.
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5
60 minutes before corned beef is done, put carrots in the stockpot, making sure they go do down into the water.
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6
30 minutes before corned beef is done, put potatoes in the stockpot, making sure they go down into the water.
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7
15 minutes before corned beef is done, place cabbage wedges on top of corned beef.
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8
Its okay if the cabbage wedges dont get submerged under the watercover the stockpot and the steam in the pot will cook the cabbage.
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9
Carefully remove the cabbage wedges from the pot and place on serving platter.
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10
Remove corned beef from stockpot and place on cutting board; slice thinly across the grain and arrange on serving platter.
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11
Remove carrots and potatoes from stockpot and arrange on serving platter.
