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.