This is a dinner we have especially on St. Patrick’s Day as I am half Irish, but we have it other times to.
3 to 4 pound corned beef, washed and trimmed of all visible fat. Enough water to cover in a dutch oven. Put pickling spices and 2 bay leaves, 4 crushed garlic cloves, salt and pepper in the water bring to a boil then reduce the heat and let simmer until done. When done remove meat from the dutch oven and strain the juice, throw away the spices .
Cook the washed shredded cabbage (1 medium head) 2 cleaned medium carrots cut in 2 in. pieces in the same juice that the meat was cooked in just until tender but not hard, add potato and continue cooking with the other veggies until all are fork tender.
This is cooked on top of the stove, you can put it in the oven just reduce the water and cook at 350* for 2-1/2 hours or until done keep the top on the dutch oven at all times.
You also can cook this in the crock pot on low for 8 to 9 hours use very little water put the cornrd beef in the crock pot with the spices and cook. About half way through the cooking lift the corned beef out of the pot and put the cabbage, carrots and potatoes in the bottom of the pot and lay the corned beef on top of the veggies finish cooking. This is good served with Southern cornbread or as they do in Ireland, Irish Soda Bread with a grog