Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
Add the carrots and bring back to the boil.
Then add the potatoes and simmer for 15 minutes.
Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.