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Place beef in slow cooker or dutch oven, fatty side up. Sprinkle seasoning/pickling packet over top of meat.
Add garlic and onions to sides of meat.
In a separate cup or bowl, combine water and bouillon, then add beer. Pour beer/bouillon mixture into cooking over onions until it reaches nearly the top of the meat. Do not allow the liquid go over the meat as we do not want to displace the spices.
If you are using a SLOW COOKER - cover and turn to high for 30 minutes, then reduce temperature to low for 7 ½ hours.
If you are using an INSTANT POT - cover and set to sealing. Turn to manual (high pressure) for 90 minutes, then NPR (natural pressure release) for at least 12 minutes.
If you are using an OVEN - cover and place in a 325 degrees for 4 hours.
When the cook time is finished, you can brown the top by removing the corned beef from the cooking liquid and placing it on a baking sheet on the middle rack of your under the broiler for 2 - 3 minutes. WATCH CLOSELY. This is entirely optional.
Allow meat to rest 3 - 5 minutes, then slice thinly, against the grain, with a sharp knife.
While meat is resting/being sliced, place sliced cabbage into cooking juices and stir well. Cover and cook an additional 5 - 10 minutes, until softened to your liking.
Remove bay leaf before serving.