Rinse the brisket in cold water and place fat side up in a 6 or 8 quart Dutch oven. And the spice packet** that comes with it, the bay leaves, and garlic.
Pour in the beer, then enough cold water to just cover the brisket. Bring to a boil, then reduce to a low simmer. Cover and let cook for 3-4 hours, or until tender when pierced with a fork.
Remove brisket to a dish and ladle on a little of the broth and cover with foil. Set aside.
Add the onions, carrots, and potatoes. Bring to boil, reduce heat and cook for 10 minutes.
Add the cabbage and cook for additional 20 minutes.
Remove and discard the bay leaves.
Slice the brisket against the grain and serve with some of the vegetables and broth.