Corned beef & cabbage

Beef, brisket with corned spice packet	3 pounds
Water
Onion, quartered	1 large
Carrots, cut into large chunks	3 large
Celery, cut into 2-inch pieces	3 stalks
Salt	1 teaspoon
Potatoes, red, cut in half	2 pounds
Cabbage, cut into eights	1 small

1. In a large Dutch oven, combine the beef, spice packet, water, onion, carrots, celery, and salt. 
2. Bring to a simmer, skimming off any foam that rises to the surface (careful not to scoop out the spices). 
3. Cover the pot, reduce the heat to low, and simmer until the meal is almost fork-tender, about 3 hours. 
4. Add the potatoes, and simmer, uncovered, until the potatoes are almost tender, about 30 minutes. 
5. Place the cabbage on top of and around the meat, cover the pot, and simmer until the cabbage is tender, 20 to 30 minutes. 
6. Transfer the meat to a cutting board, and let rest for 10 to 15 minutes. 
7. Cut across the grain, and serve in a bowl with ladles of vegetables and broth over the top.