Get a corned beef brisket (4-5 lb) and don't use the packet of herbs (whateverthat is) that comes with it. Instead, season it with:
1 garlic clove
1 bay leaf
1/2 tsp peppercorns
(you remove the clove of garlic and the bay leaf at the end)
in a Dutch oven (I use a big pot. I don't have a Dutch oven.) place corned beef, spices, and enough water to cover meat. Heat to boiling. Reduce heat to low. Cover, simmer for 3-3 1/2 hours until meat is fork-tender. Remove meat with a slotted spoon and keep it warm.
Cabbage
(I also add a few slices of peeled potatoes, and a few carrots that are cut into 2-inch pieces)
Cut cabbage into wedges and add with other veggies to liquid in Dutch oven.
Over high heat, heat to boiling. Reduce to lown, simmer about 15 30 minutes until the veggies are to your liking.
To serve, slice beef and arrange on warm. large platter.