Now, get cooking because Corned Beef can take a few hours, depending on how big it is.
You are going to need to find a pot big enough to hold the meat, and later the cabbage, potatoes, and carrots, so plan ahead when choosing.
Step 1: Cut open the corned beef package, drain it, and don’t lose the pickling spice in the plastic bag inside. Rinse the beef.
Step 2: Put the beef in the pot with the fat cap facing up (this is the lightest pink part of the meat). Cover it with water. Sometimes the fat layer makes the beef want to float. That’s okay. Just use a lid and you will be just fine.
Step 3: Bring the water to a steady boil and then reduce the heat and simmer (simmer is like a baby boil or a barely boil, if you didn’t know). Simmer the beef for 50 minutes per pound. Once you have about 35 minutes or so remaining, proceed to step 4.
Step 4: When your beef has about 35 minutes left, add the potatoes and carrots. Add some water if needed to cover everything. Bring the liquid to a boil, and then return to a simmer. With about 15 minutes remaining proceed to step 5.
Step 5: When you’ve got 15 minutes left, add your cabbage. Again make sure there is enough liquid for everything, bring it to a boil, and then simmer it for the remaining time.
Step 6: Once everything is nice and tender, pull the beef from the pot and let sit for 10 to 15 minutes to cool (this will make it easier to cut). Cut it a quarter inch or less thick against the grain. The grain should be visible from the underside of the meat. Serve your vegetables on the side. You might also want a little side of horseradish for added flavor.