Preparing the Brine

In a Dutch oven or large stockpot, combine water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and garlic. Stir the mixture and bring it to a boil. Once boiling, reduce the heat and let it simmer until the salt and sugar are fully dissolved. Remove from heat and allow the brine to cool completely.

Place the beef brisket in a large container or a large resealable plastic bag. Pour the cooled brine over the meat until it is fully submerged, then cover or seal the container. Refrigerate for 5 to 10 days, turning the brisket halfway through the brining process. Many people prefer a shorter curing time, so a 5-day brine with a turn on day 3 also works well.

After brining, remove the brisket from the liquid and discard the brine. The meat is now ready to cook using one of the methods below.

Cooking Methods

Stovetop Method

Place the corned beef brisket in a Dutch oven or roasting pan. Sprinkle 1 tablespoon of pickling spice blend over the meat and add 4 cups of water or beef broth. Bring the liquid to a boil over high heat.

Reduce the heat, cover the pot (or cover the roasting pan tightly with foil), and simmer for about 3½ hours. Add potatoes, carrots, and cabbage during the final 30 to 40 minutes of cooking. Add more liquid if needed to keep the brisket mostly submerged.

The brisket is ready when it reaches an internal temperature of 190–200°F. Transfer the meat to a cutting board, cover loosely with foil, and let it rest for 15 to 20 minutes before slicing. Always slice across the grain.

Oven-Braised Method

Preheat the oven to 350°F. Place the corned beef brisket in a Dutch oven or roasting pan. Season with 1 tablespoon of pickling spice blend and pour in 4 cups of water or beef broth.

Bring the liquid to a boil on the stovetop, then cover the pot (or seal the roasting pan with foil) and transfer it to the oven. Cook for 3½ to 4 hours. Add potatoes, carrots, and cabbage during the last 30 to 40 minutes of cooking. Add additional liquid if necessary to keep the brisket covered.

Cook until the internal temperature reaches 190–200°F. Remove from the oven, let the brisket rest 15 to 20 minutes, then slice against the grain.

Instant Pot Method

Place the corned beef brisket fat side up on the rack inside the Instant Pot. Sprinkle with 1 tablespoon of pickling spice blend and add 4 cups of water or beef broth.

Secure the lid and close the vent. Set the cooker to High Pressure for 90 minutes, allowing the pressure to release naturally once cooking is complete.

Remove the brisket and tent with foil for 15 to 20 minutes to keep it warm.

Add potatoes, carrots, and cabbage to the cooking liquid in the pot. Seal the lid again and cook on High Pressure for 3 minutes, then perform a quick pressure release. Slice the corned beef across the grain and serve with the vegetables.

Slow Cooker Method

For a 5-pound corned beef brisket, cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Sprinkle the brisket with 1 tablespoon of pickling spice blend and add 4 cups of water or beef broth.

Add carrots and potatoes halfway through the cooking time. Add cabbage during the final 2 hours.

Once the brisket is done, remove it from the slow cooker and cover loosely with foil for 15 to 20 minutes before slicing.

For the best texture, cut the brisket against the grain into ⅛ to ¼-inch slices. Slicing with the grain will result in tough, stringy meat.