Randy'S Oven Roasted Corned Beef Dinner

• 3 -4 lbs corned beef brisket (your favorite brand)
• 1 large onion, sliced thick
• 1 medium green cabbage, sliced thick
• 1 lb baby carrots
• black pepper, coarse ground (I use LAWRY'S Seasoned Pepper)
• 2 tablespoons pickling spices
• 1 cup water

1. Preheat the oven to 350u0b0.
2. Peel, slice, clean & wash the veggies.
3. Randomly scatter the veggies on the bottom of the pan.
4. These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE.
5. Add the water, then sprinkle desired amount of black pepper on the veggies.
6. Place the corned beef brisket FAT SIDE UP on top of the veggies.
7. Sprinkle the pickling spice on top of the brisket & firmly press into the fat.
8. Cover tightly & place in oven.
9. Roast for 45 minutes per pound.
10. Remove from oven & let rest for 15 minutes before slicing.
11. PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you.
12. http://www.penzeys.com/.

onion, green cabbage, baby carrots, black pepper, pickling spices, water

Taken from www.food.com/recipe/randys-oven-roasted-corned-beef-dinner-466158 (may not work)