4-6 lb raw corned beef brisket
1 22 oz. bottle dark beer
1-1 1/2 pounds red potatoes, halved
4-6 medium carrots, quartered
1 large, white onion, chopped
1 head garlic, top sliced off
1/2 head Savoy cabbage, wedged
2-4 C hot water
3-3 1/2 Tbsp pickling spices, usually included with brisket
2 Tbsp dark brown sugar
2 Tbsp parsley
In a large crock pot, place pickling spices, brown sugar, potatoes, carrots, garlic, onion, and corned beef.
Pour in beer and add enough water to cover meat and vegetables by at least 1 inch.
Cover and cook on high for 7-8 hours (or on low for 9-11), until meat is tender.
An hour before serving, place cabbage in crock pot.