I prepare this a day or two ahead of time, so it can be put together quickly at serving time.
Place Brisket and Seasoning Packet in Crock Pot. Cut Brisket in half and stack if using larger Brisket.
With Crock Pot on high, add the two cans of Beer or Broth. I used beer. Quarter the Cabbage heads and add to pot. (Leave the Cabbage core in so quarters stay intact.) Add water to almost cover Brisket. When contents start to bubble and boil cook cabbage for 45 minutes to 1 hour. Steam will cook the Cabbage.
Remove Cabbage Quarters and reserve in refrigerator container. Add peeled and quartered potatoes. I used Idahos but small red Potatoes halved with skin on would work well.
Cook Potatoes for 45 minutes to 1 hour and remove Potatoes and place in fridge with Cabbage.
Turn crock Pot to low and cook additional 2 to 5 hours. I cooked an additional 4 hours on low, and enjoyed a couple of beers at the local Pub. (A couple is anywhere from two to six.)
When Brisket is cooked remove from juice and refrigerate overnight for easy slicing the following day. Reserve Juices for serving later.
Following morning slice Brisket in neat thin strips to serve, after removing fat covering from one side if present.
Brisket, Cabbage and Potatoes can be reheated in oven in the juices, or individual servings microwave very well with a little of the juices. Leftover Corned Beef freezes well and is excellent as warm or cold Corned Beef Sandwiches on Rye Bread. Or make a Ruben sandwich with Kraut and Swiss Cheese on Rye or Pumpernickel.
Provide a little Horseradish to accompany this dish or sandwiches. Enjoy St. Patty's Day.
Note: The juices would work very well for a soup base. Something as simple as adding a can or two of Northern Beans. also note I added no salt or pepper or additional seasoning. The Brisket is salty enough.
Note: The Cabbage and Potatoes will overcook if not removed in the process.