Ingredients

• 1 (3- to 3 1/2-pound) ready-to-cook corned beef brisket, preferably flat cut
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.