Step 1

Remove the corned beef from the packaging and rinse well.

Step 2

Place the meat in the bottom of a large dutch oven, then sprinkle with the contents of the spice packet and add 2 bay leaves and 1/2 teaspoon black peppercorns.

Step 3

Add enough beef broth or water to cover the meat completely.

Step 4

Place on the stove and bring to a boil, then cover and reduce the heat to a simmer. Let the meat cook in the simmering liquid for about 2 1/2 hours.

Step 5

Add the carrots and potatoes, making sure to move the meat if necessary so the vegetables can cook in the liquid. If needed, add an additional 2 cups of hot water to the cooking liquid. Continue to cook for 30 minutes until the potatoes and carrots are tender.

Step 6

Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.

Step 7

Remove the meat, potatoes, and vegetables from the pot. Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots and cabbage.