How To Make Corned Beef Brisket | 5 Ways

To Make the Brine (Can Skip if Using Pre-Packaged Corned Beef)

1. In a large pot add all the brine ingredients, place on the stove, and bring to a boil. Once the brine has begun to boil remove from heat and let it cool to room temperature. Then place in the refrigerator until it’s completely chilled.
2. Place the brisket in a pot, or large flat container, then pour the chilled brine over the meat. You want the brine to completely cover the meat.
3. Put the meat back into the fridge for 7-10 days.
4. Rinse the corned beef before cooking.

5 Different Cooking Methods

OVEN-BAKED (For a 5lb brined corned beef brisket):

1. Preheat the oven to 350 degrees.
2. Place the corned beef into a large glass baking dish, or in a dutch oven.
3. Rub 1-2 pickling spice or Montreal steak seasoning over the meat.
4. Pour 4 cups of water or beef broth into the pan.
5. Cover with foil and bake for 3 ½ – 4 hours. Check periodically and add more liquid if needed to keep the brisket from drying out.
6. To crisp the top, remove the foil at the very end and broil for 3-5 minutes.
7. To cut, slice across the grain.

BOILED (For a 5lb brined corned beef brisket):

1. Place the corned beef in a large stockpot or in a dutch oven.
2. Rub 1-2 tablespoons of pickling spice or Montreal steak seasoning over the meat.
3. Pour 4 cups of water or beef broth into the pot.
4. Turn onto high heat and bring to a boil, then reduce heat to low and let simmer with the lid on. Cook for 3 ½ – 4 hours.
5. Add more liquid if needed to keep the brisket from drying out.
6. To cut, slice across the grain.

INSTANT POT (For a 5lb brined corned beef brisket):

1. Place the metal trivet in the bottom of the Instant Pot.
2. Add the corned beef to the pot, fat side up.
3. Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
4. Pour 4 cups of water or beef broth.
5. Place the lid on, lock it, and close the vent. Set on High Pressure for 90 minutes using a natural pressure release.
6. To cut, slice across the grain.

SLOW COOKER (For a 5lb brined corned beef brisket):

1. Place the corned beef in the slow cooker.
2. Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
3. Pour 4 cups of water or beef broth into the crockpot and place the lid on.
4. Turn onto low heat and cook for 8-10 hours. If you are in a hurry cook on high for 4-5 hours instead. But cooking on low is my recommendation.
5. To cut, slice across the grain.

PRESSURE COOKER (For a 5lb brined corned beef brisket):

1. Add the corned beef to the pressure cooker, fat side up.
2. RUB 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
3. Pour 4 cups of water or beef broth.
4. Place the lid on and lock it. Set on High Pressure for 90 minutes.
5. After the timer goes off, turn off the pressure cooker and allow it to rest for 10 minutes while still sealed.
6. Remove the brisket and cover with foil until ready to serve.
7. To cut, slice across the grain.