1 corned beef brisket (about 4 pounds), trimmed of fat if needed
12 ounces beer, optional
Stovetop method: Remove the corned beef from the package. Rinse it under cold water. Place the corned beef brisket in a large pot. If it came with a spice packet, add that to the pot if you like. Add the beer if using and pour in enough cold water to cover the brisket. Bring to a boil. Reduce the heat, cover and simmer for about 2 ½ to 3 hours or until it is fork- tender.
Slow-cooker method: Rinse the corned beef and place in a slow cooker. If the meat is too big to lie flat, cut it in half and stack it. Add water just to cover. Add spices from spice packet, or you can add a bay leaf, a few peppercorns and whole allspice berries and some mustard seeds. Cover and cook on the low setting for 9 to 11 hours or on high setting for 4 ½ hours or until fork-tender throughout.
465 calories (32 percent from fat), 16 grams fat (6 grams sat. fat), 0 grams carbohydrates, 75 grams protein, 126 mg sodium, 156 mg cholesterol, 0 grams fiber.