Corn beef, Cabbage and Potatoes

Yes, I know St. Patrick's Day was last week, but corn beef and cabbage are good during any winter months, and with this recipe so far in advance, you will be ready for St. Patrick's Day next year!
I have tried many variations to the traditional recipes that all our Irish mothers prepared.  This is my families favorite.
  I prepare the packaged corn beef by adding a layer of pickling spices, as to crust the top.  Filling the roasting pan with water to cover the beef 3/4 of the way up the side.  Seal with foil and bake at 350 degrees for a minimum of two hours and up to three hours depending on the weight of the meat.  Just like roasting a BBQ beef brisket in the oven. The meat should be very fork tender when coming out of the oven.
   For the potatoes, I heavily butter a baking sheet. Cut the potatoes in half,  laying the cut side of the red potatoes down and give them a good sprinkling of sea salt.  Roast at 400 degrees for 15 min. or until fork tender
  For the cabbage, I cut thick generous wedges. 3 wedges per half of cabbage.  In a saute pan add about a TBS. of vegetable oil, sprinkle with fresh ground black pepper, and then sprinkle with about 2-3 tsp. of caraway seeds. Now turn the pan on high carefully lay in your cabbage wedges, sprinkle with sea salt and cover with a lid.  The cabbage will seer against the pan, and steam with the lid on.  Cook for approx. 3-4 minutes.  Turn the heat off, but leave the lid on, continue to let the cabbage cook for 1-2 minutes.  The cabbage should be tender while still keeping its nice wedge shape.

As Always, ENJOY!