In a large heavy pan, sear the corn beef on all sides with the oil. Put the brisket in a medium roasting pan with a lid along with the broth. Low sodium broth is the best choice because of all the salt in the corn beef.

Cook at 325 for two hours. Then add the carrots, celery, onions, garlic, bay leaves, and cabbage and cook another 2 to 2 ½ hours, or until meat and vegetables are very tender.

Strain off the cooking liquid into a saucepot. Bring to a boil and then thicken with the cornstarch and water mixture.

Slice corn beef, cover with the cooked vegetables in a serving dish and pour the sauce over them to serve.