Corned beef and cabbage is a common St. Patrick's Day dish, often cooked with carrots and potatoes in the same pot. The traditional way to cook corned beef is by braising the meat. Braising is the process of slow cooking meat in liquid, which makes it tender and flavorful. The brisket cut of beef is often a little tough, so braising helps to loosen the fibers and make it juicy. You can add your own spices to the meat, but the braising process is similar for all types of meat.
Preheat your oven to 250 degrees Farhenheit.
Place your corned beef into a roasting pan with a lid. The pan should be only slightly larger than your beef.
Fill the pan with beef stock, water or cooking wine so that the liquid does not cover the meat, but comes halfway up the meat.
Add your desired spices and flavorings to the pan. Some popular additives include garlic, beer and whiskey.
Place the lid on the pan and put it inside the oven. Let it cook for three hours, turning the meat at the halfway point.
Add your carrots and potatoes into the pan after three hours. Replace the cover and let the food braise for another two hours.
Remove from the oven and put the beef on a serving platter, and arrange the carrots and potatoes around it. Serve the dish hot.