Preheat the oven to 350 degrees.

Remove your corned beef from the package, set aside the spice packet and lightly pat the meat dry.

Place a piece of tinfoil underneath the beef (fat side up) and place on a baking tray or shallow dish. Pour in the water and pat the spices onto the meat.

Wrap the beef in the tinfoil, leaving at least an inch at the top when enclosing it. Bake for 2 hours. When done, open the foil on top and place back in the oven on broil for 2-3 minutes. Then, remove foil completely, saving the liquids from the pouch (reserve and set aside). Place the beef on a cutting board and let set for 5-10 minutes. Then, slice off the fat top (if preferred). Then, slice pieces on an angle (against the grain) and set aside on a serving platter. Pour the reserved liquid from the baked beef on top of the slices.

While the beef is baking, prepare your vegetables. First, spiralize your cabbage and carrots. Using Blade A, spiralize the cabbage. Using Blade C, spiralize your carrots. Set aside. Then, dice your onion and set aside.

Fifteen minutes before the corned beef is done baking, place a large saucepan over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions. Cook the onions for 2 minutes and then add in the chicken broth and water. Add in the carrot noodles, thyme and parsley. Bring to a boil and then lower to a simmer add in the cabbage. Stir to combine and season with pepper. Stir for 2-3 minutes or until cabbage is softened. When done, use a slotted spoon to remove the cabbage and noodles and place into a serving dish. Pour half of the remaining liquid into the serving dish and discard the rest.

Serve the cabbage and noodles alongside the sliced corned beef. Serve with country Dijon mustard or spicy honey mustard. Enjoy!