Put the corned beef and all the seasonings in a large pot, and cover with cold water. Slowly bring to a boil, cover and simmer very gently for 1 hour.
Meanwhile, cut away the core of the cabbage, discard and cut cabbage into 8 sections. When the beef has been simmering for an hour add the cabbage and simmer for another 1/2 hour or until the cabbage is very tender.
Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour. Carve the beef and serve it with the cabbage.