• Place the corned beef, carrots, and seasoning in a large Dutch oven.
• Pour the beer over everything and add enough water to cover the corned beef.

Stovetop

• Turn the heat to high and bring it to a boil.
• Reduce to medium (enough to maintain a simmer) and cover.
• Cook for 2 ½ hours.
• Add the potatoes and dot with half of the butter. Season to taste with salt and pepper.
• Cook for 30 minutes.
• Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.

Stove/Oven

• Preheat the oven to 300° F.
• Bring the liquid to a boil over high heat.
• Cover and place in the oven.
• Bake for 2 ½ hours.
• Add the potatoes and dot with half of the butter. Season to taste with salt and pepper. Return the cover to the pot.
• Cook for 30 minutes.
• Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.

Instant Pot Duch Oven

• Turn the Instant Pot Dutch Oven to sear.
• Bring the liquid to a boil.
• Hit cancel and select Manual 2. Set the temperature to 275° F and place the lid on the Dutch Oven.
• Cook for 2 ½ hours.
• Add the potatoes and dot with half of the butter. Season to taste with salt and pepper.
• Cook for 30 minutes.
• Add cabbage and cook for another 30 minutes, or until the potatoes and cabbage are tender.

For Serving

• Remove the vegetables and meat from the Dutch Oven.
• Allow the meat to rest for at least 10 minutes.
• Dot the vegetables with the remaining butter and serve warm.