n Put brisket, beers, chicken broth, garlic, bay leaves, brown sugar, peppercorns, cloves and enough hot water to cover the brisket in a large Dutch oven. Place on a simmer plate and simmer, covered about nn After 2 hours, add the potatoes, carrots. Do not add any more liquids.1/2 hours. Flip meat over every 30 minutes.nn  After 3 hours, sauté the cabbage and onion wedges in cooking oil in a large skillet over medium heat until lightly browned. As each wedge becomes ready, immediately add it to the corned beef in the Dutch oven. Simmer for another 30 minutes then check if meat and vegis are fork tender. If they are, then serve. If not cook another 15 minutes and serve.nn Remove the corned beef from the pot and slice into 1/4 “ slices.n Serve the sliced corned beef with the vegetables avoiding excess liquid on the plates.n Serve with Dijon or Country Dijon mustard on the side.nn  n