Corned Beef and Cabbage I keep it simple. I place the Beef, no soaking just a rinse, in a large stock pot and fill half way with water. I simmer 1 hour. I now add, Cabbage quarters, Celery, quartered large Onions, 6 Sprigs Fresh Thyme, 1tsp Coarse Black Pepper and a Bay Leaf or two. 1Tbs Pickling Spices are optional but my family likes the dish without. I simmer this addition for 1 hour. I then add the Potatoes, Baby Carrots and a 2 pound piece of Boneless Smoked Ham. I continue simmering until the meat and veggies are tender, 30 to 60 minutes longer. After the 2 hour mark, test the Corned Beef. Thick Points go long, thin Flats may be nearly done. Pull the meat out and add it back near the end to reheat and finish.
Adding the Ham contributes somE smoky flavor and one Daughter is not a Corned Beef fan. I make a Ham and Cabbage Boiled Supper, twice a month. A family favorite. Only difference is, start with the Cabbage, Onion, Celery, Etc. Simmer an hour then add Potatoes Carrots and 5lbs Boneless Ham. The meals ready when veggies are tender and the Ham hits an IT of 145+...JJ
