For everyone that is getting prepared for St. Patrick's day here is an excellent corned beef and cabbage recipe.
Place a 3-pound uncooked corned beef brisket in a large Dutch oven; add 20 cups cold water, two large bay leaves, two teaspoons black peppercorns, four whole allspice berries (or one teaspoon ground) and two whole cloves (or 1/4 teaspoon ground). Bring to a boil, uncovered, and remove any scum that rises to the surface. Cover pot with a tight-fitting lid and transfer to a preheated 300 degree oven; braise until very tender, about four hours.
Place the corned beef on a platter and cover with foil to keep warm. To the cooking liquid add eight medium red potatoes and eight large carrots and bring back to a boil. Cook for 10 minutes than add a head of cabbage that has been cut into wedges. Simmer another 10-12 minutes or until all vegetables are tender.
Slice the corned beef across the grain into thin slices and arrange all the cooked vegetables around the meat. Ladle some of the hot cooking liquid over all and season with salt and pepper; serve with mustard and spicy horseradish.