Corned Beef And Cabbage Recipe

1 corned beef -
(a flat cut is lean, a point cut, though harder to find, is fattier and has more flavor, we often cook both)

1 head of cabbage, quartered

4-5 carrots, peeled and cut into chunks

5 potatoes, peeled and halved

Remove the corned beef from its package and rinse under cold water. Place in a stock pot and add enough cold water to cover the meat. Bring to a boil for 10 minutes. Remove from heat and drain the water. Again, add enough cold water to cover the meat and bring it back to a boil. Let it boil for a few minutes, then reduce the heat to a very slight simmer. You can add the spice packet, included with the corned beef package, if you prefer more flavor. Place a lid on the pot and make sure the simmer does not turn into a boil. Let it cook for 2-3 hours. However, not all corned beefs are the same. The true test of doneness is to take the meat out, place it on your cutting board. If it feels tender, sample a slice (always cut against the grain of the meat). If it's still chewy, put it back in the pot and check an hour later. This is the point where some cooks, under the pressure of getting dinner on the table exactly at 6:00 pm, will turn up the flame. Be patient.  Corned beef is not a soufflé, it will wait for you, so use its forgiving composition to your advantage. When you feel the meat is ready, remove it to your cutting board.  Add the vegetables to the pot and boil until soft. Allow the meat to cool for at least 5 minutes before slicing.

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