How To Cook A Perfect Corned Beef

• 5 carrots, cut into thirds
• 5 potatoes, peeled and quartered
• 1 (12 ounce) bottle of irish beer
• 5 -6 lbs corned beef brisket
• 1 medium head of cabbage, cored and quartered
• 2 onions, peeled and quartered
• 5 peppercorns
• 2 bay leaves

1. Rinse a beef brisket in cold water to remove any brine and place into a large pot.
2. Pour beer over the brisket and add water until the meat is covered by the liquid.
3. Add onions, bay leaves and peppercorns. Bring to a rolling boil.
4. Cover pot and reduce heat to medium-low for a gentle boil.
5. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
6. Add carrots, potatoes and place cabbage quarters on top of the meat.
7. Cook for an additional half-hour until the vegetables are tender. Turn off heat.
8. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
9. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.

carrots, potatoes, irish beer, beef brisket, head of cabbage, onions, peppercorns, bay leaves

Taken from www.food.com/recipe/how-to-cook-a-perfect-corned-beef-265107 (may not work)