Remove the corned beef from the packaging and rinse well.

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 ½ teaspoon black peppercorns.

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

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 ½ hours.

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.

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

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.