Traditionally, corned beef is served with cabbage, and I wouldn't have it any other way. This recipe will take care of both and leave you more time for enjoying fine Irish drinkables.
3-pound point cut corned beef brisket, rinsed well
1 gallon water
5 allspice berries
2 bay leaves
4 whole cloves
3 cloves garlic, crushed
½ head cabbage, cut into wedges (about 2 pounds)
2 pounds new potatoes, washed
Preheat oven to 300° F.
In large Dutch oven (which may be renamed an Irish oven just for today), place the corned beef, water, allspice, bay leaves, cloves and garlic. Bring to a boil, uncovered, and use a spider or skimmer to skim off any brown scum on top.
Put lid on pot tightly and transfer to the oven. Braise until tender (approx. 3 ½ hours).
Remove pot from oven and corned beef from pot. Cover meat with foil to keep warm. Add cabbage and potatoes to pot and bring back to a boil on stovetop. Simmer until potatoes are tender, about 20-25 minutes.