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...