Traditional Corned Beef and Cabbage

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1. 1Step 1: Remove the corned beef from the packaging and rinse well.
2. 2Step 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.
3. 3Step 3: Add enough beef broth or water to cover the meat completely.
4. 4Step 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.
5. 5Step 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.
6. 6Step 6: Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.
7. 7Step 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.