If prepping the night before, use a sharp knife to carefully trim off the excess fat on the Corned Beef Brisket (1). Rinse beef under cold water. Place in a large container and cover with Ginger Ale (2 liter). Seal tightly and refrigerate overnight.
The next day, remove the corned beef from the ginger ale and rinse with hot water.
If prepping the day of: in a large heavy Dutch oven, place the trimmed corned beef and pour in enough ginger ale to cover the corned beef. Cover and bring to a boil; reduce heat to medium/low so that it will continue to simmer; cover and cook for 1 hour.
Remove pan from stove, and remove corned beef to a large strainer; rinse with hot water.
Preheat the oven to 300 degrees F (150 degrees C).
In a large Dutch oven or slow cooker, add Olive Oil (2 tablespoon) and the Onion (2) on the bottom. Sprinkle Garlic (6 clove) on top of onions. Sprinkle with Brown Sugar (1 cup) and Whole Clove (8), Fresh Thyme (3 sprig), Bay Leaf (3) and Black Peppercorns (1 tablespoon). Place rinsed corned beef on top.
Pour bottle of Guinness® Stout Beer (1 bottle) over meat and enough ginger ale to cover the meat halfway, fat side on top.
If cooking in an oven, cover and bake in a 300 degrees F (150 degrees C) preheated oven for 1 hour per pound of corned beef.
If cooking in a slow cooker, cook on high until the liquid begins to simmer, then reduce heat to low and continue cooking for 1 hour per pound of corned beef. With either method, do not touch or uncover during this cooking period.
To prepare the apricot dijon glaze, combine Apricot Preserves (10 ounce), Dijon Mustard (2 tablespoon) and Brown Sugar (2 tablespoon) in a small saucepan and bring to a low simmer over medium heat, stirring constantly. Continue cooking and stirring for 3 minutes or until the mixture is blended and has thickened slightly. Remove from heat and set aside.
Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil. Reheat oven to 325 degrees F (160 degrees C).
Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize.
Steam or roast Carrot (8) and Baby Red Potato (2 pound) while corned beef is glazing in oven. Pour melted Butter (to taste) over cooked veggies and sprinkle with Fresh Parsley (to taste).
Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
Brush with additional glaze right before serving and garnish with additional fresh blackberries. I usually warm up the extra Apricot Dijon Glaze and serve it on the side as well.