• DO NOT ADD SALT.
• Place the brisket in a large pot or Dutch oven with the beer and enough water to cover by 1 to 2 inches. Add the above ingredients and bring to a boil. Immediately reduce the heat to a low simmer and cover. Cook for 2 to 3 hours or until the brisket is fork tender and pulls apart easily. Smaller thin briskets may take less time, but at least 1 hour.
• When the brisket is cooked, add to the pot whatever vegetable sides you like. I would suggest 2 or 3 potatoes, 1 cabbage wedge and 1 carrot per person, plus leftovers. If you don't have enough room in the pot, you can remove the corned beef at this time and allow it to rest in a very low oven set to warm while you cook the vegetables.
• • Cabbage wedges
  • Partially peeled new potatoes
  • Peeled carrots cut into 2-inch pieces.
• Cook for an additional 20 minutes, or until potatoes and carrots are cooked to desired doneness. Remove the corned beef to a serving platter, and allow it to rest for 10 minutes before slicing. If you are using old-style, home-cured corned beef, slice it thin. It will be a little stronger in flavor, and a little saltier and more dry than you may be used to.
• Serve with a good bread, lots of mustard, and plenty of beer.

Note: This recipe comes from an article by Chef David Bulla, Corned Beef Cowboys.

Kitchen tools you'll need:Dutch oven, Mixing Bowls