Place corned beef and corned beef spices in a large pot and cover with water.
Bring to a boil. Reduce heat and cook uncovered on low heat for 1 1/2 to 2 hours (or 30 minutes per pound). Halfway through the process, add the potatoes.
Place the cabbage in steamer on top of corned beef pot. Cook until tender.
Remove meat to cutting board. Cool slightly before slicing into thin slices. Serve with sauce made by combining sour cream with horseradish powder, which may be adjusted to taste.
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