Take corned beef out of package, place in a large stockpot, and cover with a bottle of dark beer (such as Guiness). Add 1 cup pickle juice, spice pack (if provided in corned beef package), a container of whole red small potatoes and a head of green cabbage, cut into small chunks. Add a bay leaf, two cloves of garlic, a generous pinch of salt and water to cover. Bring to a boil, reduce heat, and cook on top of stove for about 2 1/2 to 3 hours. Slice against the grain and serve with grainy Dijon mustard. The left-overs will make a delicious reuben.

Shopping Tip: There are two types of corned beef [1] found in the grocery store: old-fashioned is grayish-pink in color and a newer style that is bright rosy-red. Both can be very salty, we prefer the old-fashioned type and look for it without added nitrates.