This was difficult. Some of it is my fault for not liking my corned beef and cabbage this way, but it is also just not good cooking.
1st: 8-9 hours is way too long to slow-cook the veggies in this dish--as I learned, too late. Everything was MUSH. The meat was like eating delicate rubber. No texture or firmness left to it at all. Forget using leftovers for sandwiches. I would recommend going with the top rated recipe on this site which recommends 50 min. per pound of meat. Also, don't add the cabbage until the last hour or it will be like slimy strings.
Second, every picture I see of corned beef and cabbage on this site shows it being served on a plate with no cooking broth. Well, that's probably more traditional, but it's not how I grew up eating it. I loved the broth. And if you know anything about nutrition, you'll realize that it's where all the nutrients go that you are cooking out of your vegetables. If you are going to be wasteful and dump the broth, this method is fine. If you want to keep it as a healthy soup, it will turn out tasting like the brine the corned beef is packaged in. At the very least, it should be thoroughly rinsed or soaked in cold water before adding to the pot. At best, you could even pre-boil some of the brine off the meat, discard the water and then add the less nitrate-filled beef to your pot. This is what I learned from my mom, who I should have just called and asked in the first place. At least I know what NOT to do.
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This was difficult. Some of it is my fault for not liking my corned beef and cabbage this...