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Minipanda's Corned Beef Technique

-Purchase a corned beef brisket (some come w/ spice packets included), a head of cabbage, potatoes and carrots (full size work better here than the little baby ones).
-Rinse the beef brisket and place in a slow cooker or heavy bottom pot. Pour in one bottle of beer (your choice, I like using Bass). Pour in water to just shy of covering the brisket. Cook on low for 6 hours if using a slow cooker or alternatively bring to a boil and simmer for 3-4 hours in a pot.
-In a separate large pot, bring water to a boil. Salt water generously, add carrots and potatoes, and cook until tender. This can be done in advance and reheated prior to serving.
-When corned beef has completed cooking, remove from slow cooker or pot and place on baking sheet (pre-heat oven to 300 degrees), leaving cooking liquid. Cut head of cabbage through the base into quarters (leave base intact so that the leaves remain connected). If a large head, cut quarters again in half. Place cabbage in corned beef cooking liquid and cook until tender (20 min.?).
-Prepare a mustard "glaze" of brown sugar, water (or more beer), and a good mustard of your choice by mixing the three ingredients together in a small bowl. Apply glaze to brisket, place a cooking brick or heavy oven-safe dish on top of brisket and cook in oven for 20 min.
-Remove brisket from oven, allow to rest for 10 min. then slice across the grain. Plate with cabbage, carrots and potatoes.

I can't remember exactly where I got this method from (with the glaze) and the cooking temps/times are approximate but doing corned beef and cabbage this way has always produced a nice, tender, flavorful dish for me. If you prefer less saltiness, I'd do the brisket soak mentioned above.