3 to 4 lbs. corned beef brisket
2 (12 oz.) cans beer
Water to cover
2 tbsp. mixed pickling spice
2 stalks celery leaves
2 sprigs parsley
1 med. onion, cut up

Place meat in a large 8 quart pot. Pour beer over meat. Add enough water to cover meat. Stir in pickling spice, celery leaves, parsley and onion. Bring to a boil over high heat. Skim off foam. Reduce heat to medium low, cover. Simmer for 3 hours or until meat is tender.

After cooking, let meat stand in cooking liquid at room temperature 1 hour. Remove to carving board. Cover with foil and let stand 15 minutes before carving.

While corned beef is standing, add 1 cabbage wedge for each serving to cooking liquid. Bring to a boil over high heat. Reduce heat to medium low; cover. Cook 10 minutes or until cabbage is crisp-tender. Serve with boiled potatoes.