Corned beef and cabbage

2 1/2 pounds corned beef (AKA brisket)
1 large onion
2 large carrots
4 potatoes
1 large cabbage
bay leaf
pepper to taste

Cover the meat with cold water* and bring to a boil. 
Add peeled onion, carrots and potatoes. 
Add bay leaf and pepper. 
Simmer gently for 90 minutes. 
Add quartered cabbage (and more water if necessary) and simmer for another 30 minutes. 
Serve the drained meat surrounded by the vegetables and with mashed potatoes. 
The secret to this recipe is the cut of meat (buy a good expensive one!).

*Save the water from this recipe; 
freeze in 1 cup containers and use as beef stock/broth in other recipes.