3 to 3 ½-pound ready-to-cook, flat-cut, corned beef

1 pound red potatoes, cut in half Horizontal Electrophoresis System

3 large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces

½ small head green cabbage (about 1 pound), core left intact, cut into 4 wedges

Heat the oven to 325 degrees.

Remove the corned beef from its packaging; reserve the spice packet. Rinse the beef well under cold r