Barbecue-Glazed Corned Beef and Dijon-Roasted Cabbage

For the corned beef:
Preheat the oven to 350ºF.

Remove the corned beef from its cold water soak and place it in a medium roasting pan, fat side up. Cover with the barbeque sauce and sprinkle the top of the meat with brown sugar. Cover the dish tightly with foil and bake for 2 hours.

Remove the foil and turn the oven up to broil. Finish the brisket under the broiler for approximately 5 minutes, until bubbly and crisp. Allow the meat to rest 10 minutes before slicing.

For the cabbage:
Preheat the oven to 350ºF.

Whisk the olive oil, lemon juice, and Dijon mustard in a small bowl. Set aside.

Slice the cabbage into 8 evenly sized wedges and arrange them in a 9 x 13 dish so the wedges touch but don’t overlap. Brush the wedges liberally with the olive oil mixture. Season with salt and pepper and place in the oven and roast 30 minutes, until browned and wilted.