4 Using high heat in a large pot, melt your butter then place your onions in first and saute until you get a slight brown color. Season with salt & pepper then fill the cooking vessel with the water and season accordingly with the Savory Choice Beef Broth. Keep in mind the liquids will drastically reduce and flavors will be concentrated during the total cooking time. Next, place the corned beef brisket in the vessel and allow it to reach a boil then reduce to a simmer. For this kind of meat, plan on letting it simmer for at least an hour per pound. Within the last half an hour of braising your meat, add your chunky vegetables like your carrots, celery and potatoes. Once your vegetables become tender, your meat should be fork tender as well. Taste your broth and adjust the seasoning. If your broth has over reduced, add water or if it doesn't have enough flavor, add more beef base and/or salt & pepper. Turn off the heat. Shortly after you shut off your heat, during the next 10-15 minutes, let the residual heat and liquids steam and finish the three cabbage mix (Kai Choy, Red & Savoy). Keep the lid covered until the leaves become tender but still have a semi-firm texture.