I go a bit crazy during March. A madness, perhaps. A madness for corned beef! It's so darn cheap! Alongside turkey, I firmly believe that corned beef should be had outside of its designated holiday. But a brisket is pricier than I'd like for regular consumption. Therefore when it's March and everyone wants to be Irish, I stock up! I have 3 beautiful slabs of corned beef in my freezer, around 3.5 lbs each. They keep very well so I can eat them all year round. Plus they were pretty cheap, about $6 each!
I used to cook my corned beef in a CrockPot, but I like the texture of braising more, with less water than is used in most slow cooker recipes. I set the temperature to 250F, liberally apply pickling spice to both sides of the corned beef brisket (that packet they include is much too small) and place it fat side up in my dutch oven. I'll add water to about halfway up the meat, cover it and cook it for around 50 minutes a pound, or until it's hella tender.
Rather than boil vegetables, roasting them in the oven with olive oil and salt and pepper makes for a much tastier side.
For cabbage, I still love steaming quarters and dousing them with malt vinegar, as my Moogie always did, but I like to switch it up sometimes. This year I did a simplified version of Linda Bastianich's Braised Red Cabbage, and I added extra vinegar.