PREPARATION:

1. In a slow cooker, place the beef brisket, peppercorns, garlic, onion, bay leaves, and salt.
2. Add 24 oz good beer.
3. Fill the pot with enough water to cover the briskets by 1 inch.
4. Top with remaining ingredients, leaving the cabbage out. Start off on high until it boils and then reduce the heat to medium-low, and simmer for 4 to 5 hours. Check periodically adding more water if necessary to keep the meat covered.
5. Add cabbage in the last hour.
6. Carefully remove the meat from the pot, as it will be extremely tender. Let sit for 10 minutes on a cutting board. Slice or shred and serve alongside the prepared veggies.