Corned Beef and Cabbage

2 to 2 1/2 pound corned beef brisket (uncooked) in brine

1/2 large head cabbage, chopped, medium-sized pieces

8-10 small red potatoes, halved or quartered

3 carrots, peeled and chunked

Preheat the oven to 300 degrees.

Place the corned beef in a large Dutch oven that has a tight fitting lid.  Cover the corned beef with water.  Bring to a boil.  Cover and place in the oven, braise until very tender, about 4 hours.

Transfer the corned beef to a cutting board and cover with foil.  Add the cabbage, potatoes and carrots to the cooking liquid and bring to a boil.  Lower the heat and simmer until the vegetables are tender, about 20-30 minutes.

Use a slotted spoon, transfer the cabbage, potatoes and carrots to a large platter.  Slice the corned beef and arrange around the vegetables.  Spoon additional cooking liquid over the corned beef, if desired.

Serve with mustard or a Horseradish sauce.