I bought the flat cut corned beef brisket seasoned in a package with an extra spice packet enclosed. I covered the brisket with water and brought to a boil with a couple onions quartered. After it came to a boil, I lowered the flame to simmer and let it simmer for a couple of hours plus. Then I took the brisket out of the pot and put it into a baking dish. I skimmed off the fat and then spread a spicy mustard on top of it and put it in 350 degree oven, covered with foil, for another 45 minutes. During this process I put all the vegetables in the broth to boil. When the broth came up to a boil again I lowered the temperature to simmer and let the vegetables cook till they were tender.
Then it was all ready to eat. Tender and seasoned just right without any extra seasoning…
Forgot to buy some Guinness to go with the meal but did find one of Dear’s home-brews that had a good healthy head to it.
Killarney
By Killarney’s lakes and fells,
Emerald isles and winding bays,
Mountain paths and woodland dells,
Memory ever fondly strays.
Bounteous nature loves all lands,
Beauty wanders everywhere,
Footprints leave on many strands,
But her home is surely there!
Angels fold their wings and rest
In that Eden of the west;
Beauty’s home, Killarney,
Heaven’s reflex, Killarney.
No place else can charm the eye
With such bright and varied tints,
Ev’ry rock that you pass by
Verdure broiders or besprints.
Virgin there the green grass grows,
Ev’ry morn Spring,s natal day,
Bright hued berries daff the snows,
Smiling Winter’s frowns away.
Angels often pausing there
Doubt if Eden were more fair;
Beauty’s home, Killarney.
Heaven’s reflex, Killarney.
Photobucket is holding all my photos from 2007-2015 hostage. I’m working on updating my blog posts very slowly.
The Happy Wonderer ~ ellen b. 
That looks so-o good. I have never cooked a corned beef boil like that. I usually buy the deli and make Ruebens or buy the canned and make hash to go with boiled cabbage. I have a bit of Irish in me.
I hope you have a safe trip.
Mama Bear
Corned beef & cabbage is one of my most favorite meals! Thanks for sharing your recipe!
That looks yummy!
Thanks for sharing your recipe!
Have a nice Sunday!
MMMmmm. Looks delicious!
I’ve never attempted this but you make it look so easy I may just give it a shot!
Greetings, I am Mama Bear of The Cafe at the End of the Universe Blog (http://cafeendofuniverse.blogspot.com/) and I have stopped by today to let you know you have found your way onto the Magnificent Mamas of the Universe Blogroll, joining numerous moms from throughout the blogosphere. You were selected because I have popped into your blog numerous times and find you to be a great contribution to the mom blogosphere. Please feel free to take one of the 4 specialty tags from the sidebar to add to your site. Welcome.
~ Penelope Anne
I’m hungry!!!
I linked your blog in my blog!
Luiz
Looks fabulous! Trade the beer for a glass of wine and that would be a winner for me!
Well, I’ve never had that…but you make it look good! I guess the closest I will come this weekend….would be the “Cabbage-Collards, pork chops and thin crispy corn bread” I made yesterday.
🙂
That meal looks so yummy!
My weekly totals weren’t so great either. If I use 6 days: 8.700 steps. If I use 5 days and take out the day I was sick and logged only a few ‘trudging to work and that’s all steps’, it’s 9,804 steps.
I hope you had a good flight and are enjoying your home and children!
Welcome home to the serenity of the evergreen state! I hope you enjoy a wonderful time with your dear ones.
LaTeaDah
I do everything the same, except I’ve never put in the oven after boiling…I’m gonna try that. The mustard looks like it would add great flavor. We are cooking our “boiled dinner” Monday.
does anyone know of a simple shepard’s pie recipe made in a dutch oven for camping? I got an idea I could use potato flakes but not sure how to do it? Thanks, Dusty
Dusty, Check out this link http://homeparents.about.com/od/shepherdspie/r/mixed_veg.htm
Someone please help! I seem to ALWAYS over cook my corned beef. I follow recipes but always have a stringing overcooked piece of tough meet when I’m done.
Any advise would be appreciated!