Step 1

Preheat the oven to 325°F, and put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the meat.

Step 2

Rinse the corned beef to remove packing liquid and additional salt. Pat it dry with a paper towel.

Step 3

Trim the fat cap within 1-inch of the meat and put it fat-side up on the grate. Fill the bottom of the pan with water up to the edge of the grate. Place the meat on the grate and sprinkle it with the seasoning packet.

Step 4

Cover the pan with a lid or foil. Bake the meat covered for 2 hours. Remove the lid and roast for an additional 1 hour or until an instant-read thermometer reads 145°. Vegetables such as potatoes, carrots, and cabbage can be added the last hour.

Step 5

Allow the meat to rest for 15 minutes and then cut across the grain.