AllRecipes.com offers a highly rated recipe for baked corned beef and cabbage called Corned Beef and Cabbage II. The vast majority of reviewers give the recipe a rating of five stars out of five.
To make Corned Beef and Cabbage II, preheat the oven to 300 degrees Fahrenheit. Line a 9x13-inch pan with aluminum foil, making sure to leave enough foil to cover a 5 and 1/2 pound corned beef brisket. Next, rinse the brisket, pat it dry and rub it with 2 tablespoons of pickling spice.
Place the brisket in the roasting pan. Also add the slices of one large orange, two stalks of celery and one large onion, arranging them on and around the roast. Add 1/2 cup of water. Then wrap the aluminum foil tightly around the roast and seal the ends.
Bake the brisket for four hours, or until it is tender. After a little more than three hours, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add one large head of cored, sliced cabbage and 1 cup of cored, quartered golden delicious apples, with peel. Cover the apples and cabbage and simmer over low heat for 30 minutes, shaking the pot occasionally. Finally, serve with the rest of the margarine and the corned beef.