Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid.

If glazing, pick one below. Take beef oiut of liquid, dry a little, smear on the glaze both sides. Put on a rack and roast at 375 for 40 minutes or until glaze is set and a bit dry. Cover dish tightly with aluminum foil and let rest for 30 minutes.

If not glazing, pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste.

Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.

Variety of glazes:

1 cup brown sugar, 1 teaspoon dry mustard, 1/4 cup molasses, 1/2 cup bourbon

1 cup packed brown sugar, 2/3 cup ketchup, 1/3 cup white vinegar, 2 tablespoons prepared mustard, 2 teaspoons prepared horseradish

Horseradish Sauce: 1 cup sour cream 6 tablespoons prepared white horseradish 1 tablespoon finely chopped dill pickle 1 tablespoon finely chopped fresh chives Whisk all the ingredients together in a mixing bowl. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.

Guiness Mustard Sauce: 1/2 cup coarse grain Dijon mustard 2 tablespoons Dijon mustard 2 tablespoons Guinness stout 1 tablespoon minced shallot 1 teaspoon light brown sugar Combine all the ingredients in a mixing bowl stir to combine. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.