Drunken Corned Beef

• 3 1/2 pounds corned beef brisket with spice packet
• 2 (12 fluid ounce) cans or bottles dark beer (such as Guinness(R))
• 1 sweet onion (such as Vidalia(R)), coarsely chopped
• 4 ribs celery, leaves included, coarsely chopped
• 2 carrots, coarsely chopped
• 3 large cloves garlic
• 1 teaspoon whole black peppercorns (optional)
• 3 bay leaves
• water to cover

1. Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
2. Transfer brisket to platter; cut into thin slices across the grain.

corned beef brisket, sweet onion, celery, carrots, garlic, whole black, bay leaves, water

Taken from www.allrecipes.com/recipe/246391/drunken-corned-beef/ (may not work)