Once the 3 hours is up, I keep the pot covered on the side while I prepare the slaw.
The key to nice slices is to be sure you cut against the grain…. basically, see those lines on the meat, cut the meat in the direction opposite the lines. I mean, c’mon, how gorgeous is that color and oh so tender & juicy!!!
Into a large pan, over medium heat, add a couple drizzles of olive oil, the onions and coleslaw mix. Toss to combine and allow to cook a few minutes, until the veggies are slightly softened and have a bit of color. Add in a ladle full of the cooking water form the corned beed (watch you don’t get the peppercorns) and simmer for a few minutes. The liquid will be absorbed. Season with a little pepper.
***The potatoes take about 20-25 minutes to cook so you can start them accordingly***