Corned Beef Pot au Feu

Here's my take on corned beef and cabbage. I add a few broiled soup bones to enrich the broth, and cook the vegetables after the beef to ensure they don't get mushy. I finish the brisket in the oven, re-using most of the spices from the broth to form a flavorful crust. Almost nothing is wasted, and the leftovers are a great starting point for other tasty dishes.
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