Corned Beef & Cabbage

This is a staple not to be excluded. I know that it's months away from St. Patrick's Day, but who cares. It's just good to eat. And don't forget, it makes great sandwiches after...

Ingredients:
Corned Beef Brisket 3-4 lbs.
2 Carrots cut into ¾ to 1" pieces
1 Medium onion cut into chunks
4 Stalks of Celery cut into 2" pieces
1/2 Head of Cabbage, sliced into 1" pieces
Water

I bought a "Murphy & David's Corned Beef" from Publix. It has the little seasoning packet included. Doesn't hurt to pour that in. Not all that much anyway. Start by boiling a (pretty good sized) pot of water. Just enough to cover the meat. Add the Corned Beef. Reduce to a simmer, so that it's still boiling, but just barely. Cook about an hour per pound for this. There's no urgency here. As time goes on add the Carrots, Celery and Onions. Here's a look at that. These things just add to the aroma that's driving everybody nuts. With about an hour and a half to go, add the Cabbage.
When it's done, cut across the grain and serve it up. Looks like this.

It's a little bit of a struggle, but well worth it.

It's Survival Cooking.