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Normally, brisket for corned beef is packaged suspended in some kind of brine and may come with a small pickling spice already. You want to make sure you rinse the brisket well, removing the thick brine. Pat very dry. You can use the small seasoning pickling spice in the package, but I prefer to use my own spices.
For the Corned Beef
2 bottles Guinness beer (or other dark beer)
2 tablespoons dark brown sugar
3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1/2 onion
1 head garlic, halved
For the Vegetables
1 head cabbage
1 big spoonful of lard or bacon drippings (you can substitute simply with just cooking oil)
a few carrots, cut into 3/4-inch chunks
1 pound of red potatoes, cut into 3/4-inch chunks
2 tablespoons freshly minced fresh parsley
Directions:
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1st Keep
 tihleigh
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