CORNED BEEF AND CABBAGE
1 3-lb. corned beef brisket (uncooked), in brine
16 c. cold water
2 bay leaves
2 tsp. black peppercorns
4 whole allspice berries
2 whole cloves
½ large head green cabbage (about 2 lb.), cut into 8 thick wedges
8 small new potatoes (about 1¼ lb.), halved
Freshly ground black pepper to taste
Preheat the oven to 300°F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slo...