- 1 corned beef, about 5 pounds
- 8 whole new potatoes, washed or peeled, cut in half
- 16 small carrots, peeled and halved lengthwise
- 1 large cabbage, cored and cut into small wedges
Preheat oven to 300° F. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of 1/4-inch. Cover with a lid or foil and place in the oven for 3 1/2 to 4 hours. The beef should be very tender when tested with a large fork.
When corned beef is done, transfer to an oven-proof plate, cover with aluminum foil and hold in a warm oven. Pour cooking liquid into a deep kettle and add 3 cups water; bring to a boil. Add potatoes and simmer for 10 minutes. Add carrots and simmer until just tender, about 10 minutes. Add cabbage wedges and cook until tender-crisp, about 5 minutes.
Slice corned beef across the grain and serve on a platter surrounded by cabbage. Transfer potatoes and carrots to a separate bowl and serve with horseradish.