Corned Beef

Brine the brisket

1. Add the water, salt, sugar, corned beef seasoning, pink curing salt and garlic to a large pot on the stove over high heat.
2. Bring to a boil and stir until the salt and sugar have dissolved. Turn the heat off and allow the brine to cool.
3. Place the beef brisket in a large container that can fit a 5 pound brisket and gallon of water. Pour the cooled brine over the brisket, making sure the brisket is completely covered in the liquid.
4. Cover and brine the brisket in the fridge for 5-7 days.
5. When it's time to cook the brisket, follow the instructions below to either cook it in the oven, or in a slow cooker.

Cook it in the oven

1. Preheat the oven to 350°F.
2. Remove the brisket from the brine. Do not rinse it. Simply transfer it from the brine to a large dutch oven. Cover the brisket with corned beef seasoning.
3. Pour beef broth into the dutch oven with the brisket. You can also use half broth and half beer if you’d like. I recommend using a pale ale, red ale or amber ale.
4. Add the carrots, onions, and potatoes. Bring the broth to a boil on the stove over high heat.
5. Once boiling, cover the pot, then transfer it to the oven, and cook for 4 hours.
6. Add cabbage wedges to the dutch oven during the last 30 minutes of cook time.
7. After 4 hours, remove the pot from the oven. Remove the lid, then use a large slotted spoon to scoop the vegetables out of the pot and place them on a serving dish. Cover with a piece of foil to keep them warm. 
8. Remove the corned beef from the liquid and place it on a cutting board. Let it rest for 15-20 minutes before slicing. Slice the corned beef against the grain in 1/4 inch slices. Place on the serving dish with the vegetables. 

Cook it in a slow cooker

1. Remove the brisket from the brine. Do not rinse it. Simply transfer it from the brine to a slow cooker. Cover the brisket with corned beef seasoning.
2. Pour beef broth into the slow cooker with the brisket. You can also use half broth and half beer if you’d like. Cover and cook on high for 4-5 hours, or on low for 8-10 hours.
3. Half way through the cooking time, add the potatoes, carrots and onions. Continue cooking, then if you’d like to add wedges of cabbage, add them with 1 hour left on high, or 2 hours left on low. You can also steam the cabbage separately to serve at the end.
4. After the cook time, turn the slow cooker to warm. Use tongs to remove the corned beef from the slow cooker and transfer it to a cutting board. 
5. Let it rest for 15-20 minutes before slicing. Slice the corned beef against the grain in 1/4 inch slices.
6. Use a slotted spoon to remove the vegetables from the slow cooker and serve them with the corned beef.