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Lynn's Oven Corn Beef

1 cured corned beef, about 4 pounds
1 cup water
1 head cabbage, cut in 6 wedges
3 to 4 medium carrots, peeled
3 small onions, peeled
4 to 6 potatoes, peeled and halved
1/2 cup water
Place meat on a rack in a large Dutch oven; add 1 cup water. Cover and bake at 325° for 2 1/2 hours. Arrange vegetables around meat; add 1/2 cup of water. Bake another 30 minutes, or until vegetables are tender.
Serves 6.

He is as good as his word - and his word is no good.

- Seamus MacManus