Pretty much like I do it...but I add carrots with the 'taters....and scoop out some of the water/broth to cook the cabbage in.
Here's the mustard I like with it.
Hot/sweet mustard sauce
1/4 c. Coleman's dry mustard
1 1/2 T. cornstarch
1/2 tsp salt
1/4 c sugar
2/3 c. water
1/3 c. vinegar
Mix dry ingredients and add a little of the water and allow to stand for a few minutes to develope the flavor. add the rest of the wet ingredients and cook, stirring constantly ,over a meduim fire for about 5 minutes or until thick.
Linda C

That hot/sweet mustard looks GOOD! I already had it on my grocery list. Maybe I'll just make some. Never tried it before.

I have it every St. Pat's day and I make it in the Crock Pot. It cooks all day on low and comes out great. I toss the veggies in during the last half of the cooking time. DH loves them cooked that way. And I like horseradish mustard on mine.
Clare

I use a pressure cooker. I don't have the recipe right in front of me, but basically you put the corned beef and water in the PC on high pressure for about 50-55 minutes, release pressure and then add the cabbage, quartered or 'eighthed', bring back up to pressure for 5 or 10 minutes, release pressure...you get the idea. Google 'corned beef and cabbage pressure cooker' and you'll get a ton of responses.

You can have it on the table in a little over an hour, and it tastes like it's been simmering for four or five.

Since I got a PC I haven't made corned beef & cabbage any other way.

I simmer my corned beef with the spices for a while (cant think how long right now),then add potatoes, then after a bit onions and quartered cabbage. sometimes I cook carrots. My Dad always called it a New England Boiled dinner. He was from Mass. We use horseradish sauce on it- I make it from mayo and horseradish and a bit of salt. dont measure- do it by taste. Sue

I like mine with lots of onions and parsnips and carrots along with the cabbage and taters.

And definitely horseradish mustard all over it!

YUM!

Alexa

I use ginger ale instead of water. It takes a lot of the salt right out of the meat, and no, the vegetables don't taste wierd. I cook all the vegetables in together, though I put the cabbage in about 15 minutes before serving.
We like it with Hollandaise sauce with a good dollop of seeded mustard blended in.

I always use beer in my water about 1/2 & 1/2 ratio to water and I always add 1/2 cup guldens mustard to the water along with the spices and about 6 cloves smashed garlic......Always cook my cabbage seperate..My mother and Grandma Kelly did the "One Pot Wonder Thing" including the potatos!

I also do mine in the crockpot, it cooks all day on low. The problem is that it can't be sliced, it just falls apart.

If I want a corned beef that can be sliced I use the pressure cooker or the oven method instead.

And, this year, I have a big ole' brisket in the freezer, I'm going to make my own corned beef. I have the "corned beef spice" mix ready, I just don't have refrigerator room yet because of the Thanksgiving leftovers. LOL

Annie