Not really a recipe - just really good shit. I've always shunned such braising of beef until our lass's mother cooked us this for St. Patty's day a few month's back.
HEB (a texas grocery chain, but I'm sure most other chains carry the same thing) carries this hunk of beef wrapped with a seasoning packet, specifically for cooking corned beef. You throw the joint into a big pot, fill it with water until just drowned, add the seasoning packet, bring to the boil and simmer, lid on, for 3+ hours, fat side up. Add more water as/if needed to cover. After about three hours, start poking the fucker with a skewer. When the skewer goes through the meat with no resistance, take it out, scrape the fat layer off the top (if you're a healthy cunt like me) - it'll have turned to the consistancy of mousse by then - foil it on a baking tray in a warm oven to rest while you cook the veggies. Doesn't really look like corned beef until after it rests, so bear with me. Quarter a cabbage and chuck it in the flavoured water for 20-25 minutes or so. Toss in any other veggies you care to, minding that cooking times vary, so stagger them accordingly. I recommend new potatoes and baby carrots.
I've found that a large diameter pan is the best, as the first time I made this I cooked two joints, and had to stack them in a tall stew pot because I didn't have anything wide enough to accomodate their girth, said the bishop to his boyfriend. I think it therefore required too much water to cover them, so the seasoning wasn't as concentrated as it should have been. The meat was still fucking fantastic, mind. So tender you could eat it with a spoon. And corned beef sandwiches the next day...oh, my giddy aunt! Just the meat and buttered bread - orgasmic...
And I hate cabbage with a passion rarely seen in one so young and virile, but this cabbage I could barely get enough of. Leftovers tasted like arse winnits, though, so only make enough for one sitting.