Corned Beef & Cabbage

3 lb. corned beef brisket, with spice packet
1/4 c. brown sugar
4 cloves garlic, sliced
1 (12 oz) can/bottle Guinness

2 med potatoes, peel and diced
12 baby carrots
1/4 head of cabbage

Preheat oven to 300.
Place corned beef brisket with it's juices into a large baking dish. Sprinkle spice packet on top of brisket.
Sprinkle brown sugar over brisket, and lay garlic slices on top of brisket. Gently pour Guinness over and around corned beef.
Cover with lid or aluminum foil and bake for 4 hours at 300. Turn the brisket over every hour or so.
One hour before the brisket is done, add the potatoes, carrots and cabbage to the baking dish around the corned beef.
Remove pan from oven, and remove corned beef from the pan. Place corned beef on a plate and cover with aluminum foil for about 5-10 min - this will make the brisket easier to slice. Slice brisket against the grain and serve with the vegetables.