corned beef and cabbage

3-4 lb corned beef or brisket if you are d.y.i.-ing it
1 large head green cabbage--cut into thin wedges, leaving the core intact
7-9 small yukon potatoes
cold water to cover the brisket
little packet of pickling spices that come with the corned beef (optional)

this is so simple. take a large pot, place the corned beef in it and cover with water to about 2" above the top of the meat. bring the pot to a boil and then immediately, reduce the heat to a simmer and cover.  the meat will take approximately 50 minutes per pound.  about 45 minutes before the meat is planned to be finished, layer top the corned beef with the cabbage wedges and potatoes. make sure the potatoes get immersed in the liquid.  when the meat is fork tender, remove from the liquid and let sit covered for 30 minutes.  you can continue to cook the potatoes and cabbage if they aren't done to your liking.  
slice the corned beef against the grain and serve with the veggies and hot and spicy mustard.
and perhaps some irish soda bread