• 1 bottle(s) pickling spices (McCormick)
• 4 lb corned beef brisket
• 1/4 cup(s) brown sugar
• 2 head cabbage (green)
• 1 tbsp olive oil
|  | 1. Preheat oven to 350 degrees.
2. Wash and pat meat dry. Season with pickling spices (almost whole bottle).
3. Wrap meat tightly in foil with seam and fat side up.
4. Place meat, fat side up, in pan. Bake for 1 hour per pound of meat. When there is about 15 minutes left to bake, unwrap and sprinkle with brown sugar.
5. Return to oven for 15 minutes unwrapped.
6. Meanwhile, quarter the cabbages (or cut in to six wedges each). Drizzle with olive oil and season with salt and pepper to taste. Lay out on a cookie sheet or pan lined with foil. Bake until fork tender and even a little golden brown (about 30 minutes). Option: add some quartered red potatoes and cut carrots to the cabbage before baking.
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