• Take Corned Beef out of package, remove and throw away any additional spice packets enclosed and rinse the corned beef.
• Brush corned beef with browning sauce on all sides.
• Then place the beef into a hot skillet with small amount of vegetable oil and brown for 5 minutes a side, then place onto rack in roasting pan. **If you do not have a rack, use foil ball method, as described in post**
  
• Slice onions and garlic and place on top of corned beef
• Add water to pan, then place a large piece of foil or two over the roasting pan, seal tightly. 
• Place corned beef into an oven preheated to 275 degrees until tender, which is about 5-1/2-6 hours.  **Resist the temptation to lift foil and check on meat, leave it sealed for at least 5 hours before checking***

Pan Roasted Cabbage

• Cut head of cabbage into 6 wedges.  Carefully place wedges into a large skillet with oil, sprinkle with salt and pepper and fry util browned.  Very carefully turn cabbage to brown both sides.
• Place approximately 1/2 cup of water into pan with cabbage, turn to med-low and place tight fitting lid onto skillet and let cabbage cook for 15-20 or tender.  Serve with corned beef