(click to enlarge)

1. Put the CORNED BEEF BRISKET in a pot including the liquid it is packed with. If you're using a "point cut" (it's the cheaper one) there's a piece on top separated from the main part by a layer of fat. If you cut this off and pack it beside the main piece you'll need less water - and it is a good piece for "quality control sampling". Add Water to cover and bring to a slow boil uncovered skimming off the scum until no more rises.
2. Add BAY LEAVES, PEPPERCORNS, MUSTARD SEEDS and MALT VINEGAR, cover and continue to simmer - about 1-1/2 hours for a 3-1/2# brisket or 1-3/4 hours for a 4-1/2# brisket.
3. Peel CARROTS and cut into largish chunks by whatever art you prefer (I cut diagonal with a rotation). Cut POTATOES into large bite size chunks. Peel Onions and slice depending on size (see Note 1).
4. Remove outer leaves from CABBAGE and cut lengthwise into 1/8ths leaving the core to hold the leaves together.
5. Put the Vegetables in a pot large enough to hold everything. Add THYME, PARSLEY and MUSTARD.
6. After the corned beef has cooked its alotted time, skim fat from the liquid. Place the corned beef in with the vegetables and pour the water in through a strainer. Bring to a boil and simmer until the carrots are tender enough to eat, about 3/4 hour.
7. Fish out the stems from the thyme and the parsley sprigs.
8. Arrange vegetables on plates (you'll probably want to cut the cabbage wedges into smaller pieces). Slice corned beef and place with vegetables. Pour a liberal amount of the liquid over and serve.