Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper.
Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with
foil and keep warm.
Strain cooking liquid and return to pot. Bring to a boil, add potatoes, carrots
and cabbage, and return to a boil. Cover and simmer for 15 minutes or until vegetables
are tender. Remove vegetables with a slotted spoon and keep warm.
To serve, slice meat across the grain in thin slices, reheat in cooking liquid
and serve with vegetables.
For a stronger ale taste, ladle a small amount of cooking liquid over beef
and vegetables when serving.