Step 1

Place the corned beef into a 6-7 quart Dutch oven with the fat cap face up. Add spice packet, crushed garlic, and a bay leaf on top of the brisket.

Step 2

Fill the pan with water until it is just covering the corned beef. Bring to a boil over high heat. Once it is boiling, place a lid on the pan and reduce to low heat.

Step 3

Prepare the potatoes and carrots by cutting them into 2-3 inch chunks. Cut the cabbage into wedges, removing the core.

Step 4

After 2 1/2 hours, taste the water and if it tastes too salty, add additional boiling water. Then place the potatoes and carrots into the water with the brisket and continue simmering for 20 minutes.

Step 5

After 20 minutes, add the cabbage and simmer an additional 10 minutes, or until the vegetables are tender.

Step 6

Once the beef reaches 165°F (74°C) remove it to a large plate and cover tightly with aluminum foil to rest.

Step 7

Trim excess fat from the meat, then slice the meat against the grain. Serve with the vegetables.