Care to share your favorite corned beef and cabbage recipe?

I've only cooked corn beef one time many moons ago and could use some pointers. Thanks!
Care to share your favorite corned beef and cabbage recipe?
I made it today for a small crowd. Rinse the corned beef in cold water ( soaked mine for an hour to reduce the salt-the spices will still stick to the meat). Put it in a big pot with enough cold water to cover and bring to a boil on the stove. I add a couple of cloves of garlic to the water also. Then reduce the heat and keep at a slow simmer, covered for 1 hour for each pound of meat.( I pour out half of the water half way through the cooking time, add more water, bring to a boil again and then continue simmering-you may not want to do that-but once again- I wanted to reduce the salt.) When the meat is tender, remove from the broth to a plate and cover with foil to keep warm. Add potatoes, carrots, cabbage wedges to the broth and turn up the heat to cook until tender 20-30 minutes. The resting time for the corned beef makes it easier to slice.
Reply:Sorry.....I don't eat either of the mentioned.
Reply:As far as I'm concerned, Crispy has it down pat. The only thing different I would have done is remove as much salt as possible by doing a couple more rinses.



My salt intake is extremely limited ... no salt shaker allowed in my house and no prepackaged things either. I have to check everything I eat for sodium content nothing over 100 mg. total.
Reply:Here is my recipe... you have never eaten corned beef and cabbage until you have eaten it my way :)



CORNED BEEF AND CABBAGE AU VIN



Ingredients:

1 CORNED BEEF BRISKET

1 HEAD CABBAGE, CUT UP

NEW POTATOES (Optional)

4 CUPS RIESLING OR CHARDONNAY WINE

1 PACKET ONION SOUP/RECIPE MIX



Method:

PLACE CORNED BEEF BRISKET AND CABBAGE IN LARGE CROCK POT. MIX ONION SOUP MIX WITH WINE AND POUR OVER BRISKET AND CABBAGE. PUT LID ON CROCK POT AND TURN ON “LOW”. COOK FOR 10-12 HOURS. IF POTATOES ARE DESIRED, ADD 3-5 HOURS BEFORE END OF COOKING TIME.



Variation:

CORNED BEEF AND CABBAGE AU VIN AU VERMONT - FOLLOW ABOVE RECIPE BUT PLACE 16 OZ. PIECE OF SALT PORK, SCORED, IN CROCK POT WITH BEEF AND CABBAGE AT BEGINNING OF COOK TIME.
Reply:Corned Beef and Cabbage

(serves 8-12 or more)



4-6 lb corned beef brisket

flavorful liquid, like 1 cup cider vinegar, 1 cup apple juice or one can beer (optional- I personally like the beer)

water (DO NOT SALT WATER)

bouquet garni (a bunch of parsley, 2-3 bay leaves, a sprig or two of thyme and a tablespoon of peppercorns, tied into a square of cheesecloth, or just drop herbs into pot and remove with a slotted spoon after cooking)

1 to 2 large onions, cut into chunks

1 to 2 pounds carrots, pared and cut into chunks about 3/4" to 1" (I cheat and use a couple of pounds of baby carrots)

2 to 4 pounds potatoes, pared and cut into chunks, like carrots (I use small red potatoes, unpared, and halve or quarter them. Mom used to use plain white, pared)

2 to 4 pounds cabbage, (I like to use a couple-three smallish heads) cored and quartered or cut into large pieces



(Vary the amount of vegetables depending on the number of people you're serving and the weight of the beef.)





Use a large stock pot or Dutch oven. Remove your corned beef from the packaging and discard liquid. Rinse the corned beef and place in pan. Add 1 cup of cider vinegar or apple juice or one can beer (optional). Add enough water to just cover the corned beef. Add bouquet garni. Bring to a boil, reduce to a simmer and skim froth/fat as necessary. Cook beef about 3 hours. Add onions, carrots and potatoes. Simmer about 10 minutes more. Remove bouquet garni. Add cabbage and simmer until cabbage is done, about another 10-15 minutes. Remove meat, cut into serving slices and place in the center of a large platter. Surround by the drained veggies and serve.



You might want to have mustard or a mustard sauce and horseradish or a horseradish sauce available as condiments for the corned beef.