3 to 4 poundscorned beefflat cut with spice packet
12ouncesbeer(amber ale or lager)
6red potatoeschopped into large pieces
6carrotspeeled and chopped into large pieces
1headgreen cabbagecut into wedges
Remove corned beef brisket from the package and set aside spice packet. Place corned beef in a 6-quart dutch oven. Add beer and enough water to cover the corned beef completely. Sprinkle spice packet over top and add bay leaves.
Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer for 2 hours. (I flipped my corned beef about halfway through.)
Add potatoes and carrots to the pot, cover, and simmer for 30 minutes.
Add cabbage, cover pot, and simmer for another 15 minutes.
Remove corned beef to a cutting board to rest for 10 minutes. Remove vegetables from pot and transfer to a serving platter or bowl. Discard bay leaves.
Slice corned beef and plate with vegetables or on its own. Spoon a little of the cooking liquid over the top of the corned beef. Serve immediately.