Corned Beef and Cabbage

In a large heave pot, place the corned beef, carrots, potatoes, cabbage, bay leaves, coriander seed, mustard seed, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover with cold wager by 2 inches and bring to a simmer. Simmer, skimming any foam, partially covered, until the corned beef is tender, about 3 hours.

Transfer the corned beef and vegetables to a serving dish and drizzle with a few tablespoons of the cooking liquid. Season with salt and pepper to taste, then serve.