I'm making the traditional boiled dinner for St. Paddie's Day but here's my problem. I can't be home for the long cooking time on Thursday so my options are precooking on Wed night and then reheating and adding cabbage etc in the reheat or use a slow cooker for the meat during the day and transferring to a pot and adding vegetables when I get home. Suggestions for best taste and texture? I'm using a flat cut brisket? Also, if I stire it overnight should I keep it in the stock water or take the meat out and starte with fresh water the next day? Thanks for your help.