If your corned beef brisket comes in a package pre-brined, to reduce sodium, you may rinse the corned beef in water before cooking, if desired.
Place large heavy skillet, pot, or my preference a cast iron skillet or cast-iron Dutch oven on pre-heated medium-high stove burner. Add olive oil, chopped garlic, and seasoning packet from the corned beef package.
Place corn beef into pan, fat side up and lightly sear the meat for 4 minutes. Add onion wedges and then slowly pour 1/2 bottle of dark beer (about 1-inch) in the bottom of pan and bring just to a boil.
Reduce heat to low, cover pan, and let simmer for approximately 3 hours or until the meat is fork tender or about 165 to 170 degrees F. internally on your instant-read meat thermometer.
While the corned beef is simmering, clean potatoes and cut into 2-inch wedges. Try to keep each piece the same size for even cooking. Also clean or peel carrots and cut into 2-inch size rounds.
After the corned beef is cooked, add potatoes and carrots to the corned beef. Place vegetables around the meat and over the top, pour in the remaining 1/2 bottle of beer to keep 1 inch at bottom of pan, and replace cover. Cook for another 45 minutes then add the cabbage wedges by nestling into the pot and cover.
Prepare Beer Glaze (see below) and set aside.
Preheat broiler in your oven. Prepare a large baking pan by lining it with aluminum foil, set aside.
When the brisket is done cooking, remove vegetables around meat. Remove meat from pan and place in the foil lined baking pan, fat side up. about 1 cup of the beer from the pan and add to the previously prepared Beer Glaze mix; whisk together and set aside.
Return the potatoes and carrots to the stove top pan, add cabbage wedges and cover, let simmer on low.
Trim the fat from the top of the cooked corned beef, leaving 1/8-inch layer of fat. Spread 1/2 of the Beer Glaze over the top of the fat. Place the glazed corned beef under the broiler 6 inches from the heat for 3 to 4 minutes, until richly browned. Turn the corned beef over and spread the remaining Beer Glaze over the top of the meat, and broil for another 3 to 4 minutes.
Remove from the broiler. Allow the brisket to stand for about 20 minutes after removing from the heat (this will make it easier to slice). Carve the corned beef across the grain into thin slices.
Arrange the meat on a serving platter with the vegetables and potatoes. Serve with a selection of mustards and creamy horseradish sauce.
In a small bowl, mixing together the mustard, honey, and black pepper; set aside.
Finish the prepared Beer Glaze by adding an additional 1 cup of the beer liquid (from the corned beef pot) and whisk together.
Beer-Braised Corned Beef and Cabbage Recipe: https://whatscookingamerica.net/beef/corned-beef-cabbage.htm