Both! Maybe I posted about it on Chowhound, because I can’t find it here. I don’t know where I got the idea. Soaked the raw corned brisket i several changes of water over two days. Simmered with whole pickling spices from Penzey’s, I think 60-90 minutes. Pat dry. Slather with a goopy paste made of, if memory serves, brown mustard, brown sugar, pepper, minced onion, and perhaps soy sauce. Wrap loosely in foil. Transferred to one side of a foil-lined sheet pan. On the rest of the pan, arrange chunks of carrot and potato, and wedges of onion and cabbage, all of which have been drizzed with oil and sprinkled with S&P and garlic powder(or soy sauce). Roast at 375F for 45-60 minutes, keeping an eye on the veggies. Juices will run out from the meat and flavor the veg. I prefer to steam the cabbage separately, then butter the wedges. Gives me more potato space.
