-
Remove corned beef and spice packet from package, and clean, removing excess liquid from meat.
-
Place corned beef in a dutch oven or other large pot, fill with water.
-
Bring to a boil, using a kitchen tablespoon, remove the foaming film that rises to the surface. Do this until there is no more film, usually about three times.
-
Once the film is gone, add the spice packet and bay leaf and continue to cook at a low boil for 2 hours.
-
After two hours, add the onion and continue to cook at a low boil for an additional hour.
-
Add the carrots and potatoes and cook for 30 more minutes.
-
The last 5 minutes of the carrot/potato cooking time, add the cabbage.
-
Once the cabbage has cooked, remove it from the water, it should still be crisp but tender.
-
Remove corned beef and allow it to rest for a few minutes then slice across the grain.
-
Serve and Enjoy.