Had a customer ask how to cook corned beef. Here is one way.

Had a customer ask how to cook corned beef. Here is one way.

Adjust the oven rack to the middle and heat to 275 degrees.  

Remove brisket from brine, rinse, and pat dry with paper towels, cut an 8-inch square, triple-thickness of cheesecloth. 

Place 3 garlic cloves,  2 bay leaves, and  1 tablespoon of peppercorns in the center of the cheesecloth and tie them into a bundle with twine. 

Place brisket, spice bundle, and 2 quarts of water in a Dutch oven.

Bring to a simmer over high heat, cover, and transfer to oven.  Cook until a fork is inserted into the thickest part and slides in and out with ease, around 2.5 to 3 hours.

Remove the pot from the oven and turn off the oven.  Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.

For vegetables.  Add carrots and potatoes to the pot and bring to simmer over high heat.  Reduce heat to medium-low, cover, and simmer until vegetables begin to soften.

Add cabbage to pot increase to high and return to simmer. Reduce heat to a low simmer till all vegetables are tender

While vegetables cook, transfer beef to a cutting board and slice against the grain.