Roasted Corned Beef, Potatoes and Cabbage

You can never have enough corned beef.  Forget Saint Patrick's Day, I could eat it year round.  Because I enjoy it so much, I am always looking for different ways to cook it.  There aren't many.

4 lbs of Corned Beef
1/2 cup of chicken broth
1 medium-sized head of green cabbage
2 T olive oil
Sprinkles of salt and fresh ground black pepper
5 large potatoes, cubed

Preheat the oven to 325 degrees F
Trim excess fat from slab of meat, set aside.
Place chicken broth in bottom of roaster, set corned beef on wire rack.

Cover with foil and place into the over for 2 hours, or until meat is to your liking.
Cut the head of cabbage into wedges.  Trim core and stem from each wedge.

Remove from oven and remove the meat from the rack.

Place potatoes in the bottom of the pan, surrounded by all the delicious drippings.
Nestle the corned beef on top of potatoes, and surround it with cabbage.
Drizzle cabbage with olive oil and sprinkle with salt and fresh pepper.
Return to oven for 60 minutes.  Be sure to check your potatoes. 
Periodically check to ensure your cabbage doesn't burn and achieves the desired tenderness.

Stay Hungry my friend!