1. Rinse the corned beef brisket under cold water to remove excess saltiness. Pat dry with paper towels. This little extra step helps keep your stew from becoming too salty — Mama Lu never skipped this when preparing her Sunday pot roasts.
2. Place the brisket in a large, heavy-bottomed pot or Dutch oven. Add the beef broth, bay leaves, peppercorns, and the spice packet that came with the corned beef. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
3. Cover and let the brisket simmer for about 2 to 2.5 hours, or until the meat is tender and easily pierced with a fork. During this time, the kitchen will fill with that nostalgic aroma that takes me right back to Mama Lu’s kitchen table.
4. Remove the brisket from the pot and set it aside to rest. Add the onions, carrots, and potatoes to the simmering broth. Cook for 15 minutes, or until the vegetables start to soften.
5. Chop the cabbage into large chunks and add it to the pot. Continue to simmer for another 10 to 15 minutes, until the cabbage is tender but still slightly crisp.
6. Slice the brisket against the grain into bite-sized pieces, then return it to the pot with the vegetables. Stir in the apple cider vinegar if using, and season with salt and freshly ground pepper to taste.
7. Let the stew warm through for 5 more minutes so all the flavors marry beautifully. Serve hot, garnished with fresh parsley.

One memory I cherish is the quiet afternoons spent stirring a pot like this, watching the stew bubble while Mama Lu shared stories of mountain life and the importance of patience — in cooking, and in living. Stews like this teach us to slow down and savor both the process and the result.