Ingredients

• 3-4 lb Corn Beef (pre-packaged with the spices)
• 3 Large Carrots (2-3 cups of baby carrots can be used instead)
• 2 White Onions
• 1 Bottle of Guinness Stout
• 1-2 Heads of Cabbage
• 3 lbs of Baby Red Potatoes

Directions

1. Clean and slice the carrots and onions; and add these to a large crock pot. Open the packet of corned beef and lay on top of the vegetables, fat-side up (rinse the remaining juices in the package with water and empty into the crock pot). Add the spices from spice packet (if in a separate packet).
2. Add the Guinness beer
3. Fill up the crock pot with water to just cover the roast beef, and set the crock pot on low for 8-9 hours. That's pretty much it until the meat has cooked.
4. Once the meat is done, I start to prepare the potatoes and cabbage. Just set the meat to low to keep it warm.
5. Clean the baby red potatoes and poke with a fork a few times, and put to the side.
6. Clean the cabbage, and cut out a majority of the core. Cut in quarters and place to the side (quarter or eighths makes it easy to serve).
7. Take enough of the juice from the crock pot to fill a large pot about 1/3 of the pot, add a teaspoon of salt, and throw in the potatoes and cover. Bring to a boil and reduce the heat to medium high to keep it at a soft steady boil. Let the potatoes cook for about 20 minutes (they should be just shy of tender to a fork). Add the cabbage on top of the potatoes. Cover the pot and let boil for an additional 10 minutes or so. This will steam the cabbage.
8. Alternatively you can steam the cabbage in a separate pot if necessary.
9. Once the potatoes are tender to a fork, and the cabbage reaches the texture you prefer, you can remove these from the water onto a serving platter.
10. Remove the corned beef from the crock pot and cut the meat going against the grain.
11. Remove the carrots and onions from the crock pot and place on a serving platter. Add the corned beef to other side of the platter, and you're ready to go.

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