2 3lb corned beef briskets with spice packets
1/4 c peppercorns
2 bottles of beer
2 bay leaves
1 bulb of garlic, separated and peeled
1 head of cabbage, quartered twice (8 sections)

2 3lb corned beef briskets with spice packets 1/4 c peppercorns 2 bottles of beer 2 bay leaves 1 bulb of garlic, separated and peeled 1 head of cabbage, quartered twice (8 sections)

Place corned beef briskets in a large pot. Sprinkle one of the spice packets, and discard the other. Pour the beer, and fill the pot with enough water to cover the briskets by 1". Add the bay leaves, peppercorns and garlic cloves. Cover and bring to a boil. Reduce the heat to med-low and simmer for 4-5 hours. Check hourly, adding more water as necessary to keep brisket covered.

Carefully remove the briskets from the pot and place on cutting board; cover lightly and allow to sit for 10 minutes to firm up meat. While meat is cooling, add cabbage to pot and cook until tender. Slice the brisket and serve over cooked cabbage.