2 (1 1/2 inch long) bay leaves
1 (4 lb.) corned beef brisket
1 med. green cabbage (about 2 1/2 lbs.), cut into 8 wedges
6 med. size all-purpose potatoes (about 1 1/2 lbs.), peeled and halved
4 med. size carrots (8 oz.), cut into 2 inch lengths

Bring 4 quarts water and bay leaves to a boil in an 8 quart pot. Remove brisket from package. Rinse and add to pot. Bring to simmer. Partially cover pot with lid; simmer for 3 hours (don't let it boil). Add remaining ingredients, cover and bring to boil. Reduce heat and simmer 20 minutes longer or until meat and vegetables are tender. Lift meat to cut thin slices (cut across grain). Serve with the vegetables. Discard the leaves.