Ingredients 1 (5 1/2 pound) corned beef brisket 3 Tablespoons Salt 1 16 ounce can Guinness Beer 1/4 cup Cider Vinegar 1/4 cup Sugar 4 Tablespoons of Pickling Spice(tied in a cheesecloth bag or coffee filter) 2 large onions 24 small white potatoes 1 bag Baby Peeled Carrots 2 heads cabbage, cored and cut into wedges
In a large pot bring 1 gallon of water to a boil and add the salt, beer, spices vinegar and sugar. Rinse the beef brisket under cold water and add it to the pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot whole with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 2 1/2 hours.
Remove the lid from the pot. Remove onions, and cut into wedges. Return them to the pot. Add the carrots and the potatoes to the pot, then place the cabbage over the roast so the cabbage is not completely submerged in the liquid. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.