Place corned beef in a large stockpot. Add water, seasoning pack, and salt to stockpot. Put a piece of parchment paper over corned beef then cover with lid.
Start heat on stovetop at medium-high heat to bring it to a boil. Once it starts boiling turn heat down to low and simmer for 2 hours 30 minutes.
Halfway through cooking, you may need to add a little more water, if it is no longer covering the corned beef.
Remove corned beef from cooking liquid and let it rest on a plate covered with aluminum foil.
Add veggies to cooking liquid and simmer for 20-25 minutes until they are fork-tender.
Slice corned beef against the grain and serve with cabbage, potatoes, and carrots.