Coarsely chop two onions into wedges and quarter 6 to 8 larger red potatoes. Peel 5 or 6 carrots and cut them into large chunks. Place vegetable in bottom of a large crock pot. Salt and pepper vegetables pretty heavily.
Pour 3 cups of water over vegetable and place 4 pound corned beef brisket in pot, reserving spice packet.
Add 12 ounces of beer and sprinkle spice packet over all.
Cover and cook on high 8 hours. It takes this long for the meat to get really tender, therefore keep those vegetables in large pieces.
Add one whole cabbage cut in wedges for last hour of cooking.
Yummy! I wish I had some instead of my rotisserie turkey sandwich.