Two briskets of corned beef, each weighing approximately 3 pounds, including their spice packets
Two bottles of beer, each with a capacity of 12 fluid ounces
¼ cup of peppercorns
One bulb of garlic, with the cloves separated and peeled
Two large bay leaves
Instructions
Place the briskets in a large pot.
Sprinkle one spice packet over the briskets and discard the remaining packet or save it for later use.
Pour beer into the pot and add enough water to cover the briskets by 1 inch.
Add peppercorns, garlic, and bay leaves to the pot, then cover it.
Bring the pot to a boil.
Reduce the heat to medium-low and simmer the briskets, checking hourly and adding more water if needed to keep them covered. Cook for at least 4 hours or up to 5, until the meat is tender and easily pulled apart with a fork.
Carefully transfer the briskets to a cutting board and let them rest for about 10 minutes to firm up.
Slice or shred the meat and place it on a serving platter.
Discard the cooking liquid or save it for other uses.
Optionally, you can use the cooking liquid to simmer cabbage or other vegetables.
Note that the nutrition data for this recipe includes the full amount of cooking liquid and spices, but the actual amount consumed may vary.