As found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. Herter’s recipe assumes you’ve made your own corned beef— a process that takes about 15 days. If not, get yourself to the store!
This is the previously described method for just cooking the corned beef.
COOK CORNED MEAT AS FOLLOWS:
“Place the corned meat in a pan with a cover. Add enough cold water to cover the meat. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for about five hours or until the meat is tender. Season to taste and serve as a main meat dish.”
From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Bertie E. Herter (1960/1970)
AUTHENTIC IRISH CORNED BEEF AND CABBAGE
“In writing about corned beef [see “How to Make Real Corned Venison, Antelope, Moose, Bear or Beef” and above] it would be a great oversight not to list this world famous recipe. It is a great recipe and if you have not tried it, you have missed one of the world’s finest meals. This recipe was brought to Minnesota by early Irish immigrants. It is very popular throughout Minnesota and especially in St. Paul where the population of this second largest Minnesota city is over one-third Irish.
Cook the corned beef exactly as previously described [see “How to Make Real Corned Venison, Antelope, Moose, Bear and Beef” and above] but do the following. Use about a three pound piece of corned beef. For the last hour of cooking the corned beef, add six whole onions about two inches in diameter and six carrots about 8 inches long. Three small cabbages about five inches in diameter or smaller. The smaller cabbages have an entirely different flavor than larger ones. A small cabbage has a true Brussels sprouts flavor which it loses entirely as it gets larger. Large cabbage all have a strong cabbage flavor, not a Brussels sprouts flavor at all. Note all of the vegetables are cooked whole.
Serve the meat and the vegetables together on a large platter. This is wonderful eating.”