Baked Corned Beef and Cabbage Recipe

Place the corned beef in a Dutch oven. (If braising, preheat the oven to 300 degrees Fahrenheit.)

Tie the bay leaves, mustard seeds, peppercorns, and allspice berries in cheesecloth. (Alternatively, wrap them in foil, and perforate the foil with a fork.) Add the bundle to the pot, and add water to cover by a depth of 2 inches.

Bring the corned beef to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and gently simmer the corned beef, uncovered, until nearly tender, about 2 hours. (Alternatively, cover the Dutch oven, place it in the oven, and braise the corned beef until nearly tender, about 2 hours.)

Remove any blemished outer leaves from the cabbage. Cut the cabbage in half through the core. Make V-shaped cuts to remove the core, and then cut each cabbage half into quarters to obtain 8 wedges.

Add the vegetables to the pot, and continue boiling (or braising, covered) until tender, about 1 to 1-1/2 hours more. There should be enough liquid to cover the corned beef and vegetables by a depth of 1 inch; add water as needed. (If braising the corned beef, there may be too much liquid; if so, keep the Dutch oven uncovered after adding the vegetables.)

To serve, remove and discard the spice bundle. Transfer the corned beef to a welled cutting board and slice it across the grain as thickly or thinly as you desire. Transfer the slices to a platter or plates, and use a slotted spoon to arrange the boiled vegetables beside the meat, leaving the cooking liquid in the pot.

Strain 1-1/2 cups of the cooking liquid into a large heatproof bowl. Whisk in the butter until melted. Spoon this buttery sauce over the corned beef and vegetables. Dust with parsley, if using, and serve plenty of spicy mustard alongside.