Rinse the corned beef under cold water. Transfer it to a large pot. Cover the beef with water by 1 inch. Add the bay leaf, thyme, parsley, and onions.

Bring to a boil. Reduce the heat to low and cover. Simmer for 3 to 4 hours until the corned beef is tender. Skim the surface periodically as the beef cooks.

Transfer the corned beef to a baking sheet and cover with foil. Set aside.

Strain the cooking liquid through a sieve into a large bowl. Discard the spent herbs and vegetables. See Note 1. Wipe out the pot and return it to the stove.

Add the carrots and potatoes and season with 1 teaspoon kosher salt. Add the cooking liquid back to the pot and bring to a boil. Reduce the heat and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork-tender. Taste and add salt and pepper.

Return the liquid to a boil. Add the quartered cabbage to the pot. Sprinkle lightly with salt and black pepper. Reduce the heat to medium and simmer rapidly uncovered, for 10 to 15 minutes or until the cabbage is tender. Taste and season.

Turn on the broiler. Remove the foil from the corned beef and arrange it on the baking sheet so that it is fat-side up. Transfer to the broiler for 5 minutes until the fat is well-browned. Remove from the broiler.

Slice the corned beef, and arrange on a large serving platter. Arrange the cabbage, potatoes, and carrots around the beef. Spoon the reserved broth over the dish and enjoy!