3 pounds corned beef
3 large carrots, peeled and cut into bite-sized pieces
3 large potatoes, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 green cabbage, cored and cut into 8 pieces
1 sprig thyme
1 bay leaf
2 cups water
1 cup Guinness stout or Harp Lager or dark beer
In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme, and bay leaf. Add the water and beer.
Cover and cook on low for 8 to 10 hours, until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.
Transfer the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with vegetables, and spoon some of the cooking liquid over the top. Serve immediately.