I know, I know... How long do I simmer my 1.86 lb corned beef? ~helpless and hosting an early st patty's day.!
Answers: I'm going to throw onions (for flavor), potatoes, carrots and cabbage (after a bit) in the pot as well. Shall I throw out the small bag of seasoning? That is my plan, then just add pepper.
If you are boiling Corned Beef the general rule is 50 min. per lb. Don't throw out the seasoning packet it adds a lot of flavor to the meat and the cabbage as well. Remember to let the Corned Beef rest 20 to 30 min. before slicing. And "Erin Go Bragh." That's Irish.
NO! use the seasoning packet along with your other ingredients. Simmer until its tender, remove and let stand 15 minutes before cutting on the bias
I would put the seasoning in there and simmer covered about 1-1/2 hours.
I have better luck with tender corned beef if I make it in a crock pot/slow cooker.
Add onions along with the corned beef and seasoning packet. Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, carrots and raise the heat until it simmers again, then reduce, cover the pot and continue cooking until the meat is fork tender. Remove the meat, add the cabbage and turn off the heat. Replace the cover on the pot and let it sit in the hot water for about 10-15 min. By that time, the meat will have rested and the cabbage will be cooked.
Slice across the grain and serve with horseradish.