My first post on eGullet.....I have devoured pages and pages of text, and can't believe I can finally add to a topic! I simmered my corned beef brisket for quite a few hours, (5 perhaps) and changed the water twice after skimming the top "scum" off. I used peppercorn's, pickling spices, fresh garlic, cloves, bay leaf, and a small onion. After the beef brisket was tender, I strained the brisket "juice?!" till clear in a coffee filter, cooked the potatoes, and added cabbage the last 5/6 mins in the now clear brisket broth. After letting the brisket "rest" for about 5/10 minutes, sliced thin, added potatoes, and the tender, sweet cabbage. No recipe, just watched and learned from my mother for years and years. Would like to try the pressure cooker though, sounds like a great idea! Happy corned beef everyone!