Oven Corned Beef & Cabbage

Step 1: Pre-heat oven to 450°F.

Step 2: Rinse corned beef, then pat dry with paper towels. Place into a roaster, fat side up. Sprinkle with seasoning packet, if using (we do not use the seasoning packet).

Step 3: Cook, uncovered, for 20-25 minutes.

Step 4: Lower heat to 300°F, cover corned beef tightly with foil, and cook for 3.5-4 hours.

Step 5: Add onions and carrots to the roaster, on the sides of the corned beef, then stir to coat the vegetables in the liquid. Re-cover with foil and cook another 45 minutes to an hour (or until carrots are almost done).

Step 6: Add the cabbage wedges to the roaster; spoon some of the liquid over the cabbage, season with pepper to taste (we don't add any additional salt, but you can if you want). Re-cover with aluminum foil and cook another half hour to 45 minutes, or until the cabbage is to your desired tenderness. (We like our cabbage with a little bite, so we check it at half and hour and are usually satisfied).

Step 7: Slice corned beef on the bias and serve over the vegetables.