Add the brisket to a large dutch oven or heavy stock pot. Add the bay leaves, peppercorns, and seasoning packet, then add the beef broth to the pot. Cook on medium heat until the broth reaches a boil, then reduce the heat, cover, and simmer for 2 1/2 - 3 hours.

Remove the lid and add the carrots and potatoes, making sure they are submerged in the broth. If necessary, add additional water to cover the vegetables. Cover again and cook for 30 minutes. Add the cabbage, cover, and cook for an additional 15 minutes.

To serve, remove the brisket from the pot and slice against the grain. Place on a platter and surround with the vegetables. Sprinkle with fresh parsley.