I've never cooked Corned Beef and cabbage before. I was going to cook it with potatoes and carrots. I'm fairly certain it will go slowly, as the bar I serve, doesn't have a lot of patrons eating. Therefore, I'm looking for a way to cook it where I can also warm it up quickly over the weekend. Also, another cook told me to freeze the corned beef and then boil it. He said I'll get much less shrinkage. Is that true? So please throw me some ideas on how to make it and be able to hold it .I was going to boil it and then cut cabbage in fourths. Not sure about how to cook potatoes and carrots. Please help! Thanks. P.S. Will most likely only be cooking about 10 pounds of corned beef.