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You should also consider whether you want red or grey corned beef?
The grey is basically a salt-cured brisket, while the red is more chemically cured (not salt, but just a preservative).
I prefer the red since they are much less salty and can be slow boiled without having to change out the water.
We do a slow boil with spuds, carrots cabbage and turnips.
The veggies go in last.
The meat is removed and slowly baked in the oven while the veggies are cooked in the broth, and then the meat is returned to the pot to simmer until serbed.
I just need to pick up some Guiness before Wednesday!
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