Preheat and Prep: Preheat your oven to 350°F. Rinse the corned beef brisket under cold water to remove excess brine, then pat dry.

Layer and Season: In your Dutch oven, place the quartered onions, smashed garlic, and bay leaves. Set the corned beef on top, fat side up. Pour in the dark beer (or broth) around the meat, ensuring the liquid covers at least half the brisket. Add salt and pepper to taste, plus thyme or rosemary if using.

Initial Cooking: Cover the Dutch oven with its lid and place in the oven. Let it cook for 1 hour, then reduce the heat to 300°F and continue cooking for another 2 hours.

Add Vegetables: After the 2-hour mark, add the potatoes and carrots to the pot, nestling them around the brisket. Let them cook for 1 more hour.

Final Step with Cabbage: In the last 30 minutes of cooking, add the cabbage wedges on top of the other vegetables. Cover the Dutch oven again and finish cooking.

Check for Doneness: The corned beef should be fork-tender, with an internal temperature of around 145°F to 160°F. Remove the corned beef from the pot, cover it loosely with foil, and let it rest for 10-15 minutes before slicing against the grain.

Serve and Enjoy: Use a slotted spoon to transfer the vegetables onto a serving platter. Slice the corned beef thinly and serve with mustard, horseradish, or your favorite sauce. Garnish with fresh parsley for a pop of color.