Corned Beef and Cabbage

 Prep the beef: Rinse the corned beef and place it in a large pot or Dutch oven. Add the seasoning packet, bay leaves, peppercorns, garlic, and enough water or broth to cover.
 Simmer low and slow: Bring to a boil, then reduce heat and simmer, covered, for about 2.5–3 hours (until tender).
 Add the veggies: Add potatoes and carrots, cooking for 20 minutes. Then add cabbage wedges and cook another 15–20 minutes until tender.
 Rest the beef: Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
 Serve: Arrange sliced beef with the tender veggies and spoon a bit of the broth over everything.
Savory, tender, and perfectly seasoned — this Corned Beef and Cabbage is a comforting classic that warms both heart and home!