Get some top quality corned beef. This beauty is from Roberts Corned Meats in San Francisco. Note to future self: get a bigger one next year!
You'll also need a giant pot - this thing will be simmering for 3.5 hours and you need to make sure there is enough water left to cook the cabbage.
Transfer the contents of the bag into the pot.
Fill the pot with cold water. I used enough water to fill half the pot here, if you win up needing more you can just add it later.
Cover and put the pot on the stove on high heat. Make a note of the time since it will be cooking for a while. Turn the heat down to a simmer when it begins to boil.
The meat should simmer for around 3.5 hours or until it is fork tender. While you are waiting you can prep the rest of the meal...
Prepare the cabbage by first removing the outer layers of leaves.
Then cut it in quarters right down the middle so the leaves stay attached.
Clean and cut the potatoes into quarters.
Put the potatoes into a pot and fill the pot with water.
Prepare the mustard glaze for the meat - the amount you make depends on how much you need. Combine one part brown sugar to two parts mustard. Here I used 1/4 cup brown sugar and 1/2 cup mustard.
Preheat your oven to 400 degree. Try to time it so the oven is ready when the meat is done.
When the meat is done, it is time to spring into action. Boil the potatoes, transfer the meat on to a baking dish, and put the cabbage into the meat pot. Add some water if needed and bring to a boil.
Major shrinkage! Next year go bigger.
Smother the meat on all sides with the glaze. Then put it in the oven at 400 degrees for 20 minutes.
After about 20 minutes everything will be ready. Note that my potatoes finished a little early so I threw them into the oven with the meat.
And serve! Slice up the meat and serve the cabbage and potatoes with some butter. Erin go Bragh!