Saint Patricks Day Corned Beef and Cabbage

Just in case you missed it, you can probably get corned beef on sale now! This is a family tradition for St. Patrick's Day or thereafter and is an easy, one pot, delicious meal.
1- approx. 3 lb corned beef brisket
2 bay leaves
about 6 medium red potatoes, washed and quartered.
1 large onion, cut up in large chunks
1 medium cabbage, coarsely cut up, not shredded, in big chunks about an inch.
3-4 medium carrots, quartered, optional, can also add parsnips if desired.
Trim excess fat from meat. Place in a large 6 qt. pot, add juices and spices from package. Add enough water to cover meat. Add bay leaves and onion. Bring to a full boil, then reduce to simmer forever! Well not really forever, but I would put it on in the morning sometime and let it cook until dinner at 6:00! The secret to fall off the fork tenderness is just simmering it for at least four hours! A half hour before you want to eat, remove the bay leaves and add the vegetables. Bring back to a boil and then turn to medium and cook till tender about 20-30 min. Then remove the cabbage and put in one bowl and sprinkle with vinegar, add butter and salt and pepper. Cover and set aside. Put all the potatoes, and carrots and parsnips if you added them, in another bowl and sprinkle parsley, fresh or dried, butter and salt and pepper. Serve with mustard! Serve meat on another plate and cut across the grain but if you cooked it long enough, it pretty much just falls apart! Yum!