Place the corned beef in a large 5 quart pot. Add whole potatoes, peeled carrots, and spices to the pot. Pour the bottle of beer over all the contents in the pot. Bring to a boil, then reduce heat and cook for 2-2.5 hours.
Add cabbage wedges to the corned beef during the last 30 minutes of cooking. Cook until soft and corned beef is fork tender.
Remove the vegetables from the pot and set to the side. Carefully, remove the corned beef and slice against the grain. Plate food and enjoy.
Serving: 1c | Calories: 1074kcal | Carbohydrates: 88g | Protein: 61g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 184mg | Sodium: 4291mg | Potassium: 3490mg | Fiber: 14g | Sugar: 14g | Vitamin A: 10498IU | Vitamin C: 192mg | Calcium: 179mg | Iron: 10mg