Oven Baked Corned Beef

I'm converted to the oven method of cooking corned beef. You can't believe how flavorful the meat is by using this method instead of the "New England" method of boiling. With St. Patrick's Day here, this recipe for preparing a corned-beef dinner might be just what you are looking for!

• 1 corned beef, about 5-6 pounds
• 8 medium whole new potatoes, washed well or peeled and quartered
• 16 small carrots, peeled and halved lengthwise
• 2 onions sliced thick
• 1 large cabbage, cored and cut into small wedges

1. Preheat oven to 325 degrees. Lay the corned beef fat side up on top of a large piece of heavy-duty foil that will use for wrapping. Top corned beef with the seasoning packet, carrots, onions and potatoes. (You can surround the meat with the vegetable if desired, but make sure your foil is large enough to make a tightly wrapped pouch).Wrap the corn beef tightly in a foil pouch and place in a large, baking pan or roaster. Bake for about 3 to 4 hours. Check the meat for doneness at about the 2.5 - 3 hour mark. Bake until beef is tender when tested with a large fork.

2. When corned beef is done, transfer to an ovenproof plate, cover with aluminum foil and hold in a warm, not hot, oven. Bring a deep kettle of salted water to a boil. Add cabbage wedges to the water and cook until tender crisp.

3. Slice corned beef across the grain and serve on a platter surrounded by cabbage. Transfer the potatoes and carrots to a separate bowl.