Drunken Corned Beef - cooking recipe

Ingredients

3 1/2 pounds corned beef brisket with spice packet
2 (12 fluid ounce) cans or bottles dark beer (such as Guinness(R))
1 sweet onion (such as Vidalia(R)), coarsely chopped
4 ribs celery, leaves included, coarsely chopped
2 carrots, coarsely chopped
3 large cloves garlic
1 teaspoon whole black peppercorns (optional)
3 bay leaves
water to cover

Preparation

Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
Transfer brisket to platter; cut into thin slices across the grain.