Corned Beef and Cabbage | America's Test Kitchen

Ingredients

• 1 (4- to 5-pound) flat-cut corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
• 4 cups low-sodium chicken broth
• 4 cups water
• 12 carrots, peeled (3 chopped, 9 halved crosswise)
• 2 celery ribs, chopped
• 1 onion, peeled and quartered
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon minced fresh thyme
• 1 teaspoon whole allspice
• 3 tablespoons unsalted butter
• 1 1/2 pounds small red potatoes
• 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
• pepper