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Rinse the flat cut corned beef brisket under cold water to remove excess salt.
Place the brisket in a large Dutch oven or heavy-bottomed pot.
Add the quartered yellow onion, the original pickling spice packet, and the extra pickling spice (if using).
Pour in the beef broth and water, ensuring the liquid just covers the brisket.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer gently for 2½–3 hours, until the brisket is fork-tender.
Add the halved red potatoes and carrots cut into 2-inch chunks; cover and simmer for 20–30 minutes, until tender.
Add the cabbage wedges and cook for another 15–20 minutes, until the cabbage is tender-crisp.
Remove the brisket from the pot and let rest on a cutting board for 10–15 minutes.
Slice the brisket against the grain and arrange on a platter with the cooked vegetables; drizzle with cooking liquid and serve with Dijon mustard or horseradish.