Step 1:
Place the corned beef into a heat-iron pan, and pour the carrots, onions, mustard, and the tied herbs. Then pour cold water over.
Step 2:
Put the heat onto medium-high. Let it gently boil for 2 hours.
Step 3:
While boiling, discard the outer leaves of the cabbage. Cut it into quarters, then add into pan. Let it cook for an additional 1 hour for tender vegetables.
Step 4:
Remove meat from the pan, then place the meat, vegetables, and excess sauce onto a bigger plate. Cut into servable portions.