Place the corned beef in a large Dutch oven and add enough water to cover the corned beef. Mix in the spice packet, brown sugar, garlic cloves and the bay leaves.
Put the lid on and simmer for 3 hours
Add the potatoes and carrots and cook for 10 minutes, then add in the cabbage. Cook until all of the vegetables are tender.
Remove the beef from the pot and place on a platter. Let rest 10 minutes, then slice across the grain.
Serve with the vegetables arranged around the corned beef on the platter.
Notes
You can play around with the amounts of vegetables if desired