1. Prepare the Corned Beef and Broth:

Combine the corned beef brisket and the contents of the spice packet in a large pot or Dutch oven.

Add the water, quartered onion, carrot chunks, celery pieces, and salt to the pot.

Bring the mixture to a simmer over medium-high heat, skimming off any foam that rises to the surface. This foam is made up of impurities from the meat and should be removed for a clearer broth.

2. Simmer the Corned Beef:

Once the mixture is simmering, cover the pot with a lid. Reduce the heat to low.

Simmer until the meat is almost fork-tender, about 3 hours. The cooking time will vary depending on the size and thickness of the brisket.

3. Add the Potatoes:

Add the halved red potatoes to the pot.

Simmer, uncovered, until the potatoes are almost tender, about 30 minutes more.

4. Add the Cabbage:

Place the cabbage wedges on top of and around the meat.

Cover the pot again. Simmer until the cabbage is tender, 20 to 30 minutes more.

5. Rest and Slice the Meat:

Remove the corned beef brisket from the pot and transfer it to a cutting board.

Let the meat rest for 10 to 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

6. Serve:

Cut the corned beef across the grain into thin slices.

Serve the sliced corned beef in a bowl. Ladle the vegetables and broth over the top. Enjoy!