I've finally settled on how best to make my corned beef. It is basically a conglomeration of 4 different recipes - my sister's, Cook's Country, and two Taste of Home Recipes. (See earlier posts)
Preheat oven to 350.
Flat cut corned beef brisket- do not rinse. Add to dutch oven along with spice packet. Add 1/2 cup apple juice. Fill the rest of the way with water- enough to cover corned beef. Bring to a boil on the stove top, then bake in oven for 2 to 3 hours.
Remove from oven. Remove beef to a platter, scrape off fat layer (easiest to do while hot), pour 1 cup pan juices over meat and cover with foil. Strain the rest of the pan juices thru a fine mesh skimmer and return to the pot.
Add halved baby potatoes, cut up carrots, sliced onions to the pot. Bring to a boil then turn down to a simmer. Put lid on and cook about 20 mins. Then add cabbage that has been cut into chunks on the top of the pot, pour some broth over, put lid on and cook an additional 15-20 minutes.
Slice corned beef. Turn off heat, stir in 2 tablespoons of butter. Put sliced corned beef back in the pot, pour some pan juices over it. Serve.
The leftover potatoes and meat makes excellent homemade corned beef hash.
Sometimes I'm tempted to add extra spices.
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