I know this is an old post but def relevant. I do rinse mine...no problem. Plenty of flavor. I posted this before, but this has been my go-to method for corned beef for years (courtesy of the Silver Palate duo). Always delish. Corned Beef and Cabbage (Serves 4-6) 1 corned beef (5-6 pounds...I prefer a flat cut) 2 onions, studded with 3 whole cloves (can be halved or quartered; cloves optional) 4 carrots, peeled and halved 2 ribs celery, halved 4 sprigs Italian parsle 1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below) 12 small red new potatoes 6 small leeks (white part and 2 inches of green), well rinsed (See *Note below) 6 carrots, peeled and cut into 2 1/2-inch lengths Salt and fresh ground pepper, to taste 4 T. chopped Italian parsley Place corned beef in large pot or Dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes. Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley *Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving. Horseradish Cream Sauce (Optional but tasty) This makes 2 cups of sauce. Easy to reduce if needed. 3/4 cup whipping cream 1/2 cup mayonnaise 1/2 cup prepared horseradish, drained 2 T. Dijon mustard Pinch of sugar Salt and fresh ground pepper, to taste Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

I always used to do mine in the crockpot, it cooked all day while I was at work, and I just dumped water in until it was covered. Now I'm just as likely to do it in the oven, but I still just cover it with water, and just add a little more if it seems to need it. Annie

I couldn't wait for Wednesday.....just another day really :-) So I fixed my corned beef and cabbage early and have since been enjoying leftovers. A couple of sandwiches and hash. Having the last of the hash for dinner tonite. Fixed mine today and it came out wonderfully. I love corned beef hash and always have the canned variety on hand, but may try to make home made. I'm looking forward to Reuben sandwiches. It may not be an Irish dish but my part Irish Dad always had it on Saint Patrick's Day. Would sometimes sing a few Irish ballads too. I sure miss him.

"It sound delicious but at the same time, I'm lazy and it sounds like a lot of work..." Debby, it's really not much work and more a matter of time since it takes the meat awhile to cook. I know the recipe I posted looks long, but it's more about the time it takes to cook the corned beef low and slow. It usually comes with a seasoning packet, so you could just add that to the pot with the meat and water. Use whatever veggies you like once the meat's cooked. It's truly one of my favorite meals.