Smash the garlic cloves with the side of your knife to release their oils and aromatics. Cut the onion into 1-inch thick wedges, keeping the root end intact so they hold together during cooking. Cut the cabbage into 2-inch wide wedges and halve the radishes. Having everything prepped before you start ensures the braising process flows smoothly without interruption.

Place the corned beef brisket in a large pot or Dutch oven and pour in the beef broth to cover the meat by about an inch. Add the smashed garlic cloves and bay leaves to the liquid. Bring the pot to a boil over high heat, then reduce to a low simmer. This initial boil helps render some of the fat from the corned beef, and the gentle simmer over the next 3 hours will make the meat incredibly tender. I like to cover the pot partially to prevent too much liquid from evaporating while still allowing some moisture to escape for deeper flavor.

After the meat has simmered for 2 hours, add the onion wedges and halved radishes from Step 1 to the pot. These vegetables will braise in the flavorful broth and develop a tender, slightly sweet character. The radishes are a perfect keto substitute for potatoes—they'll absorb the beefy flavors while maintaining a firm texture that mimics potatoes without the carbs.

At the 2.5-hour mark (30 minutes after adding the onions and radishes), add the cabbage wedges from Step 1 to the pot. The cabbage needs less cooking time than the other vegetables, so adding it toward the end prevents it from becoming mushy. Let everything simmer together for the final 30 minutes of the 3-hour braise.

Once the 3-hour braising time is complete, carefully remove the corned beef brisket from the pot and place it on a cutting board to rest for 10 minutes. This resting period allows the meat to relax and retain its juices, ensuring it stays moist when sliced. While the meat rests, preheat your oven to the broil setting on high heat. Strain the braising liquid, reserving about 1 cup for finishing the dish.

Slice the rested corned beef brisket against the grain into ½-inch thick slices, which ensures maximum tenderness. Arrange the sliced beef and all the braised vegetables (from the pot) on a large ovenproof pan or baking sheet. Pour ¼ cup of the reserved braising liquid and the apple cider vinegar over the meat and vegetables—the acid from the vinegar will brighten the rich flavors. Broil on high for 4-5 minutes until the edges of the meat develop a slight char and caramelization. I find that broiling at the end adds a wonderful textural contrast to the tender braised dish and brings out deeper, more complex flavors in the beef.