What is the BEST Corned beef cabbage recipe?

Its gotta have cabbage, potatoes, carrots and Corned beef in it, and be as simple as possible please. Its my first time making it. Thanks!What is the BEST Corned beef cabbage recipe?
Corned Beef and Cabbage





INGREDIENTS:


3 pounds corned beef brisket with spice packet


10 small red potatoes


5 carrots, peeled and julienned


1 large head cabbage, cut into small wedges





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DIRECTIONS:


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.


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.


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.What is the BEST Corned beef cabbage recipe?
Here is the way I did it using everything you have listed as veggies. In addition I would add whole onions %26amp; use the smaller hard new red or white potatoes, plus celery, carrots and even parsnips. I presume you are going to cook this on the stove in which case you will need a large stew pot. Follow recommended cooking times for boiling the corned beef and when about three quarters done add in the veggies whole starting with the hard veggies first until tender and then the cabbage as the last veggie since it will cook fastest. The way I do it is with a pressure cooker. You cook the corned beef to about 90% total recommended pressure cooking time and then add the veggies. Last times I did it was using a pressure cooker.You will have a COMPLETE corned beef and cabbage dinner for four or more in about 45 minutes. A fantastic and safe, versatile, fun, and FAST way to cook. Get an electric programmable pressure cooker rather than a stovetop model to avoid having to moniter the cooker. Everything will be done automatically. You can use the P/Cooker for roasts, poultry,stews, soups, chowders etc. It's a whole new world of cooking and convenient too! The corned beef and cabbage dinners and all others comes out fast and fabulous!
My favorite meal to make:


Buy several corned briskets in cryovac. Buy more than you think, corned beef shrinks a lot. One pound per person. Open them and rinse them off. Save the packages of spices if any. Big pot of water all briskets covered bring to boil, then simmer one hour. Skim the foam. Transfer briskets to second pot of simmering clear water. Add spice packs in cheesecloth or use cloves, peppercorns mustard seeds and bay leaf. No beer in water, no silly ingredients. Cook meat 2-3 hours more at a simmer. (Do not discard first pot of water, skim the fat off the top.) In the first water, 45 minutes before serving add peeled potatoes (red skins), peeled carrots, clean and cut cabbage into six or eight wedges and after 10 minutes add cabbage wedges leave core in place it'll help hold the wedges together. Taste after 50 minutes to make sure the cabbage is soft and potatoes done. (Using the first water flavors the vegetables without making them greasy, and by changing the water once, you reduce the saltiness of the meat. The water has just enough salt and seasoning flavor to make the veggies tasty.)





This method requires two big pots, but they can be inexpensive stock pots. The corned beef won't be salty and the veggies cooked separately won't be greasy. Don't use an aluminum pot, it'll give an off flavor and the meat should be used with a rack on the bottom of the pot or it will burn and ruin the dish.





Slice the corned beef across the grain with a sharp knife, arrange on a large platter with veggies. Make sure there are no peppercorns or bay leafs in the cabbage. Serve with half sour and sour pickles, sliced bakery rye bread (I like seeded but many people prefer plain), and good deli mustard. A little pickled red cabbage couldn't hurt too. Buy some good Irish beer and enjoy.
Dublin Sunday Corned Beef and Cabbage





Ingredients





(8 servings)





5 lb Corned beef brisket


1 lg Onion stuck with 6 whole - cloves


6 Carrots, peeled and sliced


8 Potatoes, peeled and cubed


1 ts Dried Thyme


1 sm Bunch Parsley


1 Head Cabbage (about 2 lbs)- cut in quarters





HORSERADISH SAUCE:


1/2 pt Whipping Cream


2 tb -to 3T prepared horseradish








Instructions





Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.


Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.