So, even if you can't make it to County Down on March 17, you can conduct your own celebration. Carla Mc Quillan Corned Beef and Cabbage by Carla McQuillan Carla McQuillan serves as President of the National Federation of the Blind of Oregon and is a member of the NFB Board of Directors. She is also an Irish lass proud of her heritage. She frequently gathers interested Federationists together to sing Irish folk songs, so it's not surprising that she prepares and serves dishes like this traditional Irish favorite, which is amazingly simple and delicious. The key, she says, is to simmer the corned beef for hours and to cook the vegetables in the same pot.
Corned beef comes in either a point or a flat cut.
The point cut is generally less expensive and more fatty, but no less tasty. Add enough water to cover the meat. Bring just to a boil, then reduce heat to a low simmer. Cover and simmer for at least four hours. Add the potatoes about thirty to forty minutes before desired meal time.