Preheat an 8 quart or larger dutch oven or stockpot on the stove top. When heated up, add some oil and place the corned beef in the pot to brown - you may have to cut it into two pieces depending on the width of your pot.

Turn until all sides are browned.

Pour the stout over the corned beef.

Add the spice packet that came with the corned beef, along with additional spices if desired.

Add the pepper, salt, allspice and bay leaves, and cover the meat with water.

Cover the pot and cook on a low simmer for 2 ½ hours.

I start it on the stove top, and then put it in a 250 degree oven for the rest of the meat simmering time.

After the 2 ½ hours, add the onions, carrots, celery and potatoes and simmer covered on the stove-top for 15-20 minutes.

Add the cabbage and cook covered for another 15-20 minutes until the potatoes and cabbages are fork tender.

Remove the corned beef to a platter, and remove the vegetables with a spider or slotted spoon to a large bowl.

Slice the corned beef against the grain.

Serve along with rye bread or soda bread, and brown mustard.