Notes: Use flat-cut corned beef brisket, not point-cut. Flat-cut is more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking. Serves 6 to 8
1. Adjust oven rack to middle position and heat oven to 300 degrees F. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4-1/2 to 5 hours.
2. Transfer meat to 13-inch by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste.
4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.
To Make Ahead
Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees F. Transfer meat to carving board and slice against grain into 1/4-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat heats through, about 25 minutes. While meat is heating, proceed with step 3.
Test Kitchen Discovery: Divide and Conquer
We braise the beef for hours in low, even oven heat with chicken broth, spices, and vegetables for flavor.
As the meat rests, we briefly cook fresh vegetables in the braising liquid so they'll retain their flavor and texture.