Preheat your oven to 300°F.

Open the corned beef packaging and set the spice packet aside.

If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket.

Place the sliced onion, thyme sprigs, and bay leaf in the bottom of the Dutch oven.

Pour in 1 cup of chicken broth.

Place the corned beef in the pot, fat cap facing up. Cover with the lid.

Place the Dutch oven in the center of the oven. For a 4 lb brisket, cook for approximately 3 to 4 hours before adding vegetables. Use fork-tenderness as your final guide.

With about 1 hour of cook time remaining, remove the brisket from the pot and set it aside.

Add the quartered potatoes and whole baby carrots. Add 1 tsp kosher salt, black pepper, garlic powder, and onion powder. Gently mix the vegetables into the broth to coat.

Place the brisket back on top, fat cap up. Cover and return to the oven for 30 minutes.

With about 30 minutes remaining, remove the brisket again.

Add the sliced cabbage and the remaining 1 tsp kosher salt. Gently mix into the broth and vegetables.

Place the brisket back on top, fat cap up. Cover and return to the oven for the final 30 minutes.

Remove the fork-tender brisket from the pot and place it fat cap up on a foil-lined sheet pan.

Broil on high, bottom rack, for 5 to 10 minutes until the topping is golden and crispy. Skip this step if you did not apply the garlic topping.

Let the corned beef rest for 10 minutes.Slice against the grain. This is what gives you tender, clean slices instead of chewy, stringy ones.

Serve alongside the vegetables. Spoon cooking broth over everything if you like.