Happy St. Paddy's Day!!

I'm getting ready to make my Corned Beef and Cabbage. Here is the recipe and my notes.

Corned Beef and Cabbage I   Rated: Submitted By: Laria Tabul Photo By: Jenbc27 Prep Time: 10 Minutes Cook Time: 2 Hours 25 Minutes Ready In: 2 Hours 35 Minutes Servings: 5 "This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish." INGREDIENTS: -3 pounds corned beef brisket with spice packet -10 small red potatoes                 -5 carrots, peeled and cut into     3-inch pieces -onions quartered -1 large head cabbage, cut into small wedges DIRECTIONS: 1. Place corned beef in large pot or Dutch oven and cover with water and beer. Cover pot and bring to a boil, then reduce to a simmer. Skim off any nasty stuff then add the spice packet that came with the corned beef.Simmer approximately 50 minutes per pound or until tender. (AROUND 2 HOURS) Remove corned beef from pot and cook veggies. See *HINT below 2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 3/17/2013  TRIM THE FAT.  Add 1 can/bottle of beer, water to cover, 3 large cloves of minced garlic, and about 12 whole black peppers. About 1 hour before the beef was supposed to be done, I added the potatoes, carrots, and 2 small turnips, chopped. Forty minutes later I added the green cabbage wedges and 1 large onion, cut into wedges. Twenty minutes later all was done and it was DELICIOUS. [P.S. I served this with a horseradish sauce--mix together 3/4 cup sour cream, 1/4 cup white prepared horseradish (or to taste), 1 Tbs. dried chives, and the juice from 1/2 lemon. This is very good with the corned beef. ================================= I cook the cabbage and veggies SEPARATELY at the end. Cut it in wedges and cooked separately from the meat. I use 1/2 cooking liquid from the meat and 1/2 chicken broth with butter added to the liquid. Cooked until just crisp tender. Gives the cabbage a lovely flavor, it stays green and doesn't get all mushy. =========================== When the beef was done I put it in a dish, covered with foil. Then cooked my veggies in those wonderful juices till not quite done. When they were done I put them in a dish with broth, covered with foil & put in a warm oven till I was ready to serve. Sliced my cooled down beef, put in a 13 X 9 dish covered with foil put in oven till ready to serve. I did make the Horseradish sauce and it was very good as well, but I found that it was cold next to the nice hot corned beef. I’m sticking to Grey Poupon….Also a little sprinkle of white vinegar on cabbage is great. Also helps with any problem that may occur after!! ? Outstanding!! Wow…great recipe. ==================================== FOR A GLAZE: I add one more step (delicious) after you remove the corned beef from the liquid, brush the top with regular prepared mustard and then add a thin layer of light brown sugar on top of the mustard, put into a 350 oven for about 30 min.*HINT- you can do this while you cook the veggies. It will keep Corned Beef warm.  I take the corned beef out and while the cabbage carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smooth. 1/3 cup of brown sugar,2 tblsp of butter tlbs. of prepared mustard, 1/3 cup of ketchup, and 3 tblsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. ========================== This is the way it's done. We always told my mother to make extra veggie's because we knew what was coming the next day and that was the best part. The next day was cold sliced corned beef and my mother's vegetable fry. She would chop up all the leftover potatoes,carrots and cabbage and fry up in a well seasoned iron skillet.. what she used as base, butter I think, she would let cook until it got crispy, then turn and do again. To this day, I can not duplicate but keep trying. Try it you will love it. A medley of flavor.. ==========================  Save the juice & "scrappies" in the pot, and add a bag of dried navy beans the next day. The beans slightly thicken the juice and it makes a very tasty bean soup !!