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Rinse the flat-cut corned beef brisket under cold running water to remove any excess salt.
Place the brisket in a large lidded casserole dish or heavy-based saucepan.
Add the quartered yellow onion, the pickling spice from the packet and, if using, the extra pickling spice.
Pour in the beef stock and water, making sure the liquid just covers the brisket.
Bring to the boil over high heat.
Reduce the heat to low, cover and simmer gently for 2½–3 hours, until the brisket is fork-tender.
Add the halved red potatoes and the carrots cut into 5 cm chunks; cover and simmer for another 20–30 minutes, until the vegetables are tender.
Add the cabbage wedges and cook for another 15–20 minutes, until the cabbage is tender but still crisp.
Remove the brisket from the pan and transfer to a chopping board. Leave to rest for 10–15 minutes.
Slice the brisket against the grain and arrange on a serving platter with the vegetables. Spoon over some of the cooking liquid and serve with Dijon mustard or horseradish.