Baked Corned Beef and Cabbage

13 Preheat oven to 325℉.
1 Remove the corned beef from the packaging. Discard any liquid in the package.
2 Pat dry with paper towels.
3 Mix the mustard and brown sugar and brush on all sides of the beef.
0 Add olive oil to an iron skillet and heat until the pan is hot but the oil isn't smoking.
4 Sear the corned beef in the hot pan until it has a golden brown crust on all sides. This will only take a few minutes per side.
5 Place the contents of the seasoning packet in the dutch oven.
6 Add the  seared corned beef.
7 Add the potatoes and carrots. Pour in the water until it comes about halfway up the sides of the corned beef.
8 Cover and bake for 3 hours. (or about 1 hour per pound). It will read 145℉ - 155℉ on an instant read thermometer when done.
9 Remove the pot from the oven and add the cabbage wedges.
10 Cover and return to the oven for 30 to 40 minutes or until the cabbage is very tender.
11 Remove the corned beef from the pot and let it rest for 10 minutes before slicing.
12 Serve with the cooked vegetables.