Just tried a new recipe yesterday.
cover flat cut corned beef brisket, fat cap trimmed to 1/4 inch, with 1/2 chicken broth and half water. Add 1 quartered onion, carrots and 2 ribs of celery, cut up. 2-3 TBS mixed pickling spice (I use 3, but tastes vary). Place in Dutch oven and bake @300F for 1 hr/pound of corned beef. I turned it down to 285 after about 2 1/2 hours for a 3.66# brisket. Test for tenderness. Can cook longer or just sit in hot broth for awhile. Drain and place in baking dish, covered, for 30 minutes. Can rest for longer.
Tender, juicy, didn’t shrink much.
Addendum:
I cooked the potatoes separately and steamed the cabbage until barely tender and still crisp. Served both with butter.
The carrots cooked with the corned beef were very spicy and I liked them, but my husband did not. I discarded the onion and celery.