Then I coarsely chopped a quarter-head of cabbage (it was a big head), scooped out the corned beef and veggies and put 'em on a plate. Cranked the pot to high, threw in the cabbage, and gave it 30 minutes. Put everything back in at the last minute, just to warm it up, then served it forth with mustard and horseradish, plus plenty of butter for the vegetables. And a fine and filling supper it was.
This morning, I diced up the remainder of the corned beef, and most of the leftover vegetables -- I wanted just a slightly greater volume of vegetables to beef. I also diced the other half of the onion from Monday night. Melted a few tablespoons of good local butter in my big heavy skillet, and threw everything in. After that, it was just a matter of stirring it together and spreading it out, then turning it all and breaking it up a bit further with my spatula as it cooked. I turned it every 5-7 minutes or so, adding more butter as needed -- I probably used 1/3 cup or so, all told -- until everything was nicely browned.
Served it with a couple of fried eggs on top. Fabulous. I need to cook corned beef more often!”
All the best Jan