I always use this recipe I've altered ofer the years but loosely based on the Vienna Beef website recipe
1 Corned Beef Brisket (4-5 lbs)
2 bay leaves
1 large head of cabbage
1 pound carrots
8 peppercorns
6 large potatoes
2 cinnamon sticks
1 stalk celery
6 cloves garlic, whole peeled
3 whole cloves
¼ tsp black pepper, ground
Pre Heat oven to 350.
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a dutch oven (at least 8 quarts.) Cover the meat with water. Add bay leaves, peppercorns, 2 carrots diced and diced celery. Bring to a boil, skim off foam and reduce heat to a simmer for 15 min. Cover the dutch oven and place it into the oven for 2-3 hours, or until meat is nearly tender. Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots. Slice vegetables into 2 inch chucks. During last 45 min add remaining vegetables and cook until tender. With 15 min remaining, pull the dutch oven out and remove the brisket to rest. Place the D.O. back on the burner to allow the veggies to finish at a high simmer. Remember to slice the bricket across the grain.
Also I love to save some of the brisket and potatoes to make corned beef hash the next day....