Place brisket in a large Dutch oven with water to cover; add spices. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until brisket is tender.
Add potatoes, onions, celery, and carrots; cover and simmer 20 minutes. Add cabbage; cover and simmer an additional 20 minutes or until vegetables are tender.
Remove brisket to a warm serving platter; cut diagonally across the grain into thin slices. Remove vegetables from cooking liquid; discard cooking liquid and bay leaf. Place vegetables on platter with sliced brisket.
Oxmoor House Homestyle Recipes