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Place brisket in large Dutch oven; add water and bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until almost tender (1 ½-2 hours).
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Add potatoes, carrots and onion to Dutch oven; cover and simmer until brisket is fork-tender (20-25 minutes). Transfer brisket to platter; cover with foil to keep warm.
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Add cabbage to Dutch oven; cover and simmer until all vegetables are tender (20-25 minutes).
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Slice brisket at a slight angle into thin slices. Arrange on platter with vegetables.