Corned Beef and Cabbage With Beer

To Brine: Combine all ingredients except the beer in a large mixing bowl until dissolved.

Pierce brisket all over with paring knife.

Place brisket in an over-sized plastic bag and pour in brine liquid and beer, submerging completely. Extract as much air as possible, seal the bag and lay flat in the refrigerator for a few days to a week, flipping the bag daily.

Rinse well under cold running water.

To cook: Place spices in cheesecloth, tying off to create a bag. This will make it easier to remove the ingredients later.

Place corned beef and vegetables in crockpot. Cover with beer and water, enough to cover the meat by an inch, and add spice bag.

Cover and cook on low heat for 8-10 hours.

Remove and discard spice bag. Transfer meat to cutting board. Cut across the grain of the brisket, slicing as thinly as possible. Skim broth of fat, if desired and return sliced meat to the crockpot.

Serve with rolls, rye bread, mustard and horseradish.