1 medium yellow onion, cut into 1-inch thick wedges
1 (12-ounce) bottle or can lager or brown ale
8 cups water
1 tablespoon apple cider vinegar
1 tablespoon pickling spices (or use the included spice packet)
2 teaspoons granulated sugar
1 pound carrots (5 to 6 medium), peeled and cut crosswise into 2-inch pieces
1 1/2 pounds baby or small Yukon Gold or red potatoes, halved if any are larger than 2-inches wide
1 pound Savoy or green cabbage (about 1/2 small head), cut into 1-inch thick wedges, leaving the core intact
Instructions
Remove 1 (3- to 3 1/2-pound) corned beef brisket from its packaging and rinse under cool running water for 1 minute, rinsing off any spices that may have come in the brine. Place in a Dutch oven or large pot with the fat cap facing up.
Scatter 1 medium yellow onion (cut into 1-inch thick wedges) over the brisket. Add 1 (12-ounce) bottle lager or brown ale, 8 cups water, 1 tablespoon apple cider vinegar, 1 tablespoon pickling spices (or use the included spice packet), and 2 teaspoons granulated sugar. The beef should be fully submerged.
Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Cover and cook until cooked through and fork tender, 2 hours and 15 minutes to 2 hours and 45 minutes.
When the corned beef is ready, transfer to a cutting board and tent with aluminum foil to keep warm. Add 1 1/2 pounds baby potatoes and 1 pound carrots (cut crosswise into 2-inch pieces) to the broth. Simmer until the vegetables are almost tender, about 15 minutes. Add 1 pound cabbage (cut into 1-inch thick wedges), cover, and simmer until tender, 12 to 15 minutes.
Use a slotted spoon to transfer the vegetables to a bowl or serving platter. Slice the corned beef across the grain and serve with the vegetables.
