Drain and discard excess liquid from corned beef package. Rinse the corned beef and pat dry with paper towels. Evenly rub the spice packet* over the corned beef.

Heat oil in a dutch oven over medium-high heat.

Add corned beef to dutch oven and sear both sides for 2-3 minutes.

Flip the meat so the fatty side is facing up, and add the broth, stout, Worcestershire sauce and bay leaves to the dutch oven. Stir to mix around the corned beef. Add additional water if necessary to barely cover the top of the meat.

Bring to a low simmer, taking care not to boil. Cover and cook for 40-45 minutes per pound, until the meat feels tender. Check periodically while cooking to ensure the pot is still at a low simmer and adjust temperature accordingly.

While the corned beef cooks, prepare the vegetables. Cut potatoes into 2 inch pieces. Peel the carrots and cut each into 1 inch pieces. Slice the onion into thin wedges, and cut the cabbage into 2 inch wedges, removing and discarding the inner core.

Once the corned beef is tender, but not falling apart, add the carrots, potatoes, and sliced onions alongside the brisket. Place the cabbage on top, spooning some of the liquid over the top if the cabbage isn't submerged.

Cover and cook at a low simmer for 25-35 minutes, until the potatoes and carrots are cooked through and the meat is fully cooked.

Remove corned beef from the pot and let it rest on a plate for 15 minutes.

Add salt and pepper to season the vegetables and cooking liquid to taste. Drain the liquid, keeping a small reserve to serve with the meal (optional).

Using a very sharp knife, thinly slice the corned beef against the grain (crosswise at 90° to how the lines in the meat naturally run).

Serve the meat and vegetables with Dijon, stone ground mustard, and/or cream style horseradish and reserved pan liquid. Garnish with parsley and enjoy!