put veggies and some liquid in roasting pan, preferably an appropriate strong beer. about an inch of liquid.
put meat on top, sear it in a hot oven for 15-20 minutes, until you get some sealing of the surface.
cover tightly, and turn the oven down low- 250.
depending on the size of the meat, it should take a few hours. done when meat falls apart.

never had it take as long as the direction on the package. 6 hours? if you want little corned beef strings maybe.

Wouldnt it be easier to brown it in a fry pan before putting it in the roasting pan? Isnt a couple of hours a long time to cook the vegetables?

they are good braised.
when i boil it i do put some carrots and cabbage in at the beginning, but i hate when the potatoes crumble. that's what i grew up on, tho.

i just mean a high oven for as long as it takes to dry out and seal the surface, get the fat running a little.
i do usually flip it, but i give it a couple minutes after i close the oven door, then turn the heat down. that is usually enough. i cover it a little later. cook fat side up.

do you include turnips? Some say they get bitter.

you don't need it. throw that puppy in a pan, add a little liquid - water, beer, whatever - cover and cook low and slow for at least 3 hours. This is slow cooking meat, not precision baking so measurements do not need to be precise. I would use more liquid than your recipe - about a half cup should do, especially if your lid fits well and the meat fills the pan.

I would not bother with a rack either. more crap to clean.

You could do this in a crock pot too, if you have a little more time.

I am probably going to do two of them in the oven myself this year. will use about half a pack of the seasoning and a fair amount more liquid. I skip onions and garlic for corned beef, but for sure with regular pot roast.

will boil potatoes and cabbage towards end of cook time. cabbage gets butter, garlic powder and salt for seasoning, spuds get more butter and maybe some chopped parsley.

Happy St. Paddy's Day!

best thing about cooking is getting to sample things as they cook! so around 2.5 hours, cut a bite and try it. If it has a good texture, you are done, if not give it another half hour or so.

I boiled my corned beef yesterday and will wam iy tonight to serve with the veggies I will fix tonight.

When I have baked the corned beef I have always wrapped in foil and done a long slow cook like I would do any other uncorned brisket. But there is no reason why you cannot bake it in a covered dish with some liquid - and a good beer would be a good choice of liquid.

For th veggies I always boil a mix of Irish potatoes, baby carrots, yellow onion and, of course, cabbage. Porportions vary. While I generally prefer to boil them in water (adding liquid from the corned beef) and sme seasoning, the can also be prepared in a broth or, again, in a good beer.

I have never included turnips in my St. Patty's festivities. Not sure how the flavor would mix with the other vggies. I generally fix small batches and end up tryng to figure out what to do with leftover cabbage.

Sorry abou typos. Am half blind and posting from cell phone. Not a good combination.

But I love cabbage.

It's also a good toss in for an Asian soup.

I too love cabbage but even a small head goes a looooong way when you just cook for yourself an an old man who barely manages to eat a spoonfl of veggies at each meal!

A week from now I will have had my fill o cabbage for a little while.

I rinse the meat. I remove a bit of the fat and then slather the top with a grainy mustard

I lay the meat either in a baking pan with a tightly fitted lid or on a baking pan that has two layers of foil on it.

I add the spice pack that comes with the meat to a bottle of beer. I also add a teaspoon of mustard, a clove and some additional black pepper corns but YMMV

I add the beer to the meat carefully not to disturb the mustard on top and seal with foil or cover with the top.

I roast on 325 for at least three hours for about three pounds assuming that the meat was at room temp when you start.

Now here's the best hint yet.

When the meat is done and you have it resting on a platter...cover it with foil or another dish and place a heavy can on it. Weighting the meat like this will make it nicer to slice.

I steam the potatoes, cabbage and carrots separately. I use water that has been seasoned with salt and lots of pepper.

I remove most of the fat cap and slather what is left with the mustard. The melting of the fat that is left makes a juicier roast.

Good luck hope yours is wonderful! I'm off to take mine out of the fridge now!

I leave the whole fat cap as is, though.

I use:

a quartered yellow onion
half a green bell pepper
some peppercorns
several whole cloves
couple of celery stalks
couple of big carrots
two garlic cloves, smashed
big handful of parsley
bay leaves

We don't eat those aromatics, but doggie loves the carrots and celery.

I simmer the meat with those aromatics for at least three hours. Not boil. Simmer.

The cabbage and potatoes are cooked in some other way. This year, slaw, and potato-celeriac mash. Sometimes I make colcannon.

My recipe is derived from the mid-century Good Housekeeping cook book.

Would a smaller cut take less time or does it matter?

I would love to see a good recipe for colcannon. I have never made it.

Thanks again.

I usually have about a three pound piece of meat; brisket or round.

I don't think you can overcook it, if that's what you are asking. There's no precise "done" time. I usually cut off a little corner to taste for tenderness.

Another important thing is to slice against the grain of the meat when you are cutting it. If you cut with the grain, it's going to be chewy.

I'll look for a good colcannon link.