Soak the corned beef (optional). Rinse the corned beef briefly under cold water. Transfer to a cutting board, then trim off and discard any excess fat. Cut into 2-inch chunks. Transfer to a bowl, cover the beef with cold water and soak for 15 minutes to draw out some of the extra salt. Drain and pat dry with a few paper towels.

Brown the beef. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the corned beef and sauté, flipping occasionally, until lightly browned on all sides. Transfer the cooked meat to a clean plate. Repeat with the remaining oil and beef, then transfer the cooked meat to a clean plate.

Sauté the veggies. Add the remaining olive oil to the stockpot, along with the carrots, celery and onion. Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 minutes, stirring frequently.

Simmer. Add the beer and use a wooden spoon to scrape up any browned bits on the bottom of the stockpot. Add the beef stock, potatoes, cabbage, bay leaf, browned beef, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain the simmer), cover and simmer for 60-90 minutes or until the beef shreds easily.

Shred the corned beef. Use tongs to transfer the beef to a cutting board. Shred with two forks into bite-sized pieces, then return the beef to the soup and stir to combine. Remove and discard the bay leaf.

Season. Taste and season with additional salt and pepper if needed.

Serve. Serve warm, garnished with your favorite toppings, and enjoy!