1. Firstly, make sure you have a pan that's big enough for the whole shabang. Very important! 2. When buying the corned beef, ALWAYS buy the flat cut. The point cut is almost all fat. This is no good, unless that's what you want. If so, never mind this step! :) The flat cuts do better on the last step, though. 3. Empty contents of corned beef into pan. Squeeze out the red goop into the water too. It makes a big deal! Add onion and the spice packet, or bay leaf, peppercorns, allspice, cloves and mustard seed, in with the juices. Fill the pan with water until the meat is covered by an inch or two. Maybe more, if you think it needs it. 4. Bring to a boil. Once boiling, reduce heat to a simmer. Otherwise, it will boil over. That is one big smelly mess -- Trust me. Make sure the water doesn't get too low, and that it's not in danger of boiling over. 5. Boil for about an hour per pound. Yes, it's a long and slow process, but so worth it. Hang in there. 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! 6. The last hour, add the potatoes and carrots. 7. Quarter the cabbage, and add in the last 20-30 minutes, depending on how soggy you like it. Make sure the cabbage is on the very top, and avoid stirring so the chunks don't separate in the water. 8. When the meat is done, it will still look pink. 9. Cover cookie sheet with foil, and place the meat on it, FAT SIDE UP. 10. Coat meat with the mustard, then press brown sugar into it. You will have very gooey hands. 11. Wipe hands, then sprinkle ground cloves on top. 12. Turn on the broiler, and place meat underneath. Broil for just a few minutes. You will know when it is done-- it's a beautiful, glazy beast of a meal. 13. Place veggies in a platter. Serve the corned beef, sliced against the grain, right next to them. 14. You won't believe your tastebuds. ---------------------------------------------------------------------------
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