Desired amount of gray corned-beef
Cabbage
Carrots
Potatoes
O nions, sliced or small whole
Beer
Bay leaves
Salt and pepper

Marinade corned beef in beer in refrigerator overnight. Discard beer; put corned beef in large stockpot. Cover with water. Cook 1 hour; change water; then continue cooking until beef is tender. (A few hours depending on how much beef is used). Remove corned beef from pot; reserve liquid. Cool beef on platter in refrigerator.

While beef is cooling place cabbage in remaining water in stockpot. Cook 1/2 hour then add carrots. Continue cooking 1/2 hour then add carrots. Continue cooking 1/2 hour then add onions and potatoes. Cook until all veggies are tender. Once beef is cool; slice it to desired serving sizes. Place sliced beef in baking pan(s). Place it in 250 degree oven. Bake until beef is warmed up again. Serve with veggies.