Preheat oven to 350 degrees.

• prep all the vegetable: clean potatoes, peel carrots and cut into chunks, cut onion into large chunks.
• On stove top melt butter in a dutch oven place quarters of cabbage flat side down in pan allow to brown on all sides. Add onions to pan cover pan and let them cook with cabbage for a few minutes.
• Remove corned beef from packaging, rinse under cold water, pat dry, and cut off any excess fat but not all fat. toss spice packet, unless you do not have pickling spice then use the packet that comes with the corned beef.
• Place potatoes and carrots in pan with cabbage and onions, lay corned beef fat side up over top, sprinkle with spice packet, pour chicken stock in pan, cover and cook in preheated 350 degree oven for 4 hours.
• Remove from oven, remove brisket from the pan, and slice across the grain. Return the cut meat to the pan with juices and veggies.
• When ready to serve you can simply serve from the pot, or remove sliced beef to a large platter, place boiled vegetables around meat, strain pan juices through a fine mesh strainer and then pour strained juices over meat and vegetables on plater. Serve with Irish Soda Bread and butter.