Preheat your oven to 300°.
Remove the brisket from the package and drain the remaining fluids.
Place your brisket fat side up on a roasting rack above a shallow pan.
Sprinkle the contents of the spice packet on top of the brisket.
Roast in the 300-degree oven (uncovered) 1 hour for each pound
Cut the cabbage in wedges.
Cut the carrots in big chunks. (About ½-1 inch)
Cut the potatoes in big chunks if they are big. If small, leave intact.
Steam the veggies with the method of your choice.
In the pressure cooker you can place the potatoes, carrots, and cabbage wedges in that order in the steam basket. Cook for 3 minutes once the pressure releases.
Serve the corned beef and cabbage with horseradish, mustard, salt and pepper. You may want offer balsamic vinegar to drizzle over the veggies.