Yankee Corned Beef and Vegetable Pot

One 2-pound corned beef brisket (flat-cut)
1 cup beef broth
2 tablespoons all-purpose flour
2 medium-size onions, thinly sliced
2 celery ribs, halved lengthwise and cut into 2-inch pieces
2 carrots, scraped, halved lengthwise, and cut into 2-inch pieces
1 large ripe tomato, coarsely chopped
1/2 cup chopped fresh parsley leaves
1/2 teaspoon dried thyme, crumbled
Salt and black pepper to taste
3 medium-size russet potatoes, peeled and thinly sliced

1. Place the corned beef in a deep roasting pan with enough water to cover and bring to a boil, skimming off any scum on the surface. Reduce the heat to low, cover, and simmer till almost tender when stuck with a knife, about 2 1/2 hours. Transfer the brisket to a cutting board, discard any fat, and cut the meat across the grain into thin slices.

2. Preheat the oven to 325 degrees. Grease a 2 to 2 1/2 quart casserole.

3. In a small skillet, combine the beef broth and flour, bring to a simmer, whisk till well blended and smooth, and remove from the heat.

4. Layer the corned beef, then onions, celery, carrots, and tomatoes in the prepared casserole, sprinkling a little parsley between the layers and seasoning with the thyme and salt and pepper. Pour the broth over the top, cover, and bake til the beef is fork-tender, about 30 minutes.

5. Arrange the potato slices overlapping across the top of the casserole, baste them with a little of the juices, and continue to bake till the potatoes are tender and browned, about 30 minutes.