For Dutch Oven Corned Beef, you'll need a flat cut or point cut brisket. The flat cut is easier to slice, and the point cut has more fat which makes it better for shredding.
The photos show a point cut brisket, because it was the only cut available. But, flat cut is usually easy to find, and either one works well in this recipe.
A spice packet comes with the beef, but I like to add steak seasoning for an extra layer of flavor. Some people add brown sugar, but doing so will make your veggies sweet. If you don't have a spice packet with your brisket, you can use pickling spices.
You'll also...