1. Place corned beef in a large, flat baking pan or covered roaster. Add water to a depth of 1/2 inch. 2. Cover with a lid or foil, and place in a preheated 300-degree oven for 3 1/2 to 4 hours. Check periodically to be sure enough liquid remains in the pan. 3. When corned beef is done, pour the liquid into a deep kettle. Add about 3 cups water. Bring to a boil. Hold the corned beef in a warm oven, loosely covered with foil, while preparing the vegetables. 4. Add potatoes and simmer until about half done. Add carrots and cook until just tender. 5. About 10 minutes before serving, add cabbage wedges and cook until tender-crisp. 6. Slice corned beef across the grain and serve on a platter surrounded by cabbage wedges. Serve with horseradish. Serve the potatoes and carrots in a separate bowl garnished with parsley sprigs. >From "Classic Irish Recipes" by Georgina Campbell. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" on Mar 18, 1997