Place the corned beef, seasoning packet, bay leaves and peppercorns in a dutch oven and cover with about 3-4 cups of water (enough to cover the corned beef).
Bring to a boil and then reduce heat to medium/high, cover and simmer for 2-3 hours, covered. Check every hour and add more water if needed.
Around 2.5-3 hours add in the carrots, cabbage and potatoes. Cover and allow the veggies to cook through.
Remove the bay leaves and pepper corns prior to serving.
*Check the corned beef prior to adding in the veggies, you want it cooked through and it does take a while – temps vary but mine took about 2.5 hours to cook through. I also cut into mine about 1.5 hours into cooking so that it would cook through faster.
*If you would prefer to use a crockpot, simply add the corned beef, seasoning packet, bay leaves and peppercorns and cook on high for 6-7 hours, add in the vegetables about 1 hour before serving.
Recipe by Wheel N Deal Mama at https://wheelndealmama.com/corned-beef-and-cabbage-dinner/