Prep Brisket: Remove brisket from packaging (rinse off if you desire or pat dry). Place in a large (5.5qt) Dutch Oven or other large pot - fat side up.

Spices + Water: Take spice packet from brisket package and sprinkle on top of brisket; add in bay leaf. Add water until brisket is barely covered (approx. 5-6 cups).

Cook/Simmer: Bring to a boil; Cover and reduce heat and simmer for approx. 3 hours (for a 3 pound brisket) or more (you can prepare your vegetables during this time). Tip - Make sure it stays on a nice simmer - if it boils you may lose too much water during this process.

Add Veggies: After approximately 3 hours of simmering, add potatoes, carrots, and onion. Cover and bring back to boil for 5-10 minutes (feel free to boil the potatoes/carrots longer if you prefer a softer texture, but they will be cooked for an additional 5-10 minutes in the next step).

Add Cabbage: Then add cabbage wedges, cover again, continue boiling for an additional 5-10 minutes (this essentially steams the cabbage).

Remove + Rest: Remove the cabbage, potatoes, carrots, onion and corned beef and place on a large plate or platter. Let the meat rest 5-10 minutes, sliced against the grain and then serve.

Serving Suggestion: Serve the cooking liquid/broth as au jus poured over the meat. Serve cabbage and potatoes with butter and salt.