Step 1

In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.

Step 2

In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.

Step 3

Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.

Step 4

Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.

Step 5

Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.

Step 6

Remove corned beef and cover with foil to keep warm.

Step 7

Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.

Step 8

I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays Instant Pot.

Step 9

For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.

Step 10

Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.

Step 11

Remove corned beef and cover with foil to keep warm.

Step 12

Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.

Step 13

For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours and on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.

Step 14

Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4" slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!