3lb package Corned Beef (BRISKET CUT)
Red new potatoes or Yukon potatoes
1 large yellow onion
3 med carrots
1 head green cabbage
(optional) turnips, parsnips, rutabagas

Remove the meat from the packaging and rinse LIGHTLY. Put into a
baking pan 2 ½ to 3 inches deep. Add ½ inch of water, add the spices
included with the corned beef. (If you prefer, you can wrap the spices
in a small piece of cheese cloth and tie it off with white cotton string
or thread. Then just remove and discard before serving.) Cover tightly
with aluminum foil and bake for 2 ½ hours at 350 degrees. Remove
from the oven, remove foil. CAREFULLY pour the liquid off the meat
into a large saucepan or kettle, then return the meat (uncovered) to the oven and reduce heat to 325, cook another ½ hour. Add all the vegetables except the cabbage to the kettle and enough water to almost cover the vegetables. Bring to a slow simmer and cover, cook for 15 or 20 minutes. Cut the cabbage into serving size wedges and place on top of the other vegetables, cover and continue cooking until the cabbage is done, about another 15 minutes.

If you have a broiler, you can make a glaze for the meat from 1/3 cup sour cream, 1 to 2 tsp horseradish, 2 Tbs brown sugar and (optional) a tsp of
Mustard. Spread all over top of the meat, place under the broiler from 3-5 minutes, just until glaze melts.

Serving: I serve the vegetables separately, removing them from the liquid. Before serving meat, place on a cutting board (on a tray or a drainboard, it can be messy) and trim off the top layer of fat to your liking.
Then cut out the middle layer of fat. Then you can slice the meat before placing on a platter, surround with cabbage wedges and serve.

Note: Many people don’t like fat on their meat, so trimming is to taste. It is important to remove this fat AFTER cooking, as it imparts flavor and tenderizes the meat. The top or bottom round cut has very little fat, lacks flavor and tends to be tough.