I finally cooked my corned beef dinner, in my Romertopf. I had all the seasonings in my pantry so I didn't have to use the little spice packet they include. I even toasted the coriander, poppy and mustard seeds in a dry iron skillet and crushed them in a mortar with a pestle. It was very satisfying. I cooked it in beef broth and red wine, adding the cabbage, potatoes and onions about 20 minutes before serving. Very Irish and special!
I read that the Irish didn't eat the prime beef they raised. They exported it (that's why they "corned" it in salt for preservation) and ate the pork and sausage they raised instead.
