It’s that time of year again for corned beef and cabbage. This year instead of boiling it, I added everything to a large foil pan and braised it covered in the oven at 300 degrees. I added the vegetables with about two hours left in the cooking process so they stayed tender without getting mushy. The low and slow heat slowly broke down the connective tissue and made the corned beef incredibly tender. I love putting everything on a large platter and serving it family style. It turns a simple meal into a full feast. Corned beef really just needs a few hours of low and slow cooking to transform into something rich and comforting. The meat gets tender, the vegetables soak up all that flavor, and the whole pan comes together beautifully. The leftovers might be the best part. Use them for sandwiches, corned beef hash, tacos, or just enjoy it with a bowl of white rice. Ingredients: 4 quarts of water and/or beef broth 8-10 pounds Corned Beef w/ Seasoning Packet 1 large cabbage, washed and q...