Rinse the corned beef brisket, pat dry, and place it into a large Dutch oven or heavy-bottomed pot with a lid.
Sprinkle the seasoning evenly over the top of the meat. Top with beef broth. (The liquid should cover the entire cut of meat.)
Top with bay leaves and bring the mixture to a boil.
Reduce heat to low and cover. Cook for 2 hours. After 2 hours, add the potatoes, carrots, and onions.
Cook for another 30 minutes, and then add the cabbage.
Continue to cook the corned beef, potatoes, carrots, onions, and cabbage for another 1-1½ hours. (The meat will be cooked for a total of 3½-4 hours.) Corned beef should reach an internal temperature of 145°F before consumption.
To serve, remove meat from the liquid (discard bay leaves), and let it rest for 5-10 minutes before slicing against the grain. Serve with potatoes, carrots, onions, and cabbage.