2 (3lb) corned beef briskets with spice packets
1/4 c peppercorns
2 (12oz) bottles beer
2 bay leaves
1 bulb garlic cloves, separated and peeled


Put beef briskets into a large pot. Sprinkle in 1 spice packet, and toss the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to med-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other veggies if ya want.

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