Crockpot Method:

1. Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside. 
2. In the bottom of a large 6- to 8-quart slow cooker, spread out the sliced onions and garlic. 
3. Place the corned beef brisket, fat side up, over the onions. Sprinkle the included seasoning packet over top of the corned beef, and top with the bay leaves. 
4. Add the potatoes and carrots around the corned beef. 
5. Pour liquid of choice (broth, water, or beer) into the slow cooker over the vegetables. 
6. Cover and cook on the low setting for 8 to 10 hours. 
7. When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the beef and vegetables. 
8. Replace the lid and continue cooking for 2 hours, until the brisket is fork tender. 
9. To serve, remove the corned beef to a cutting board and allow it to sit for 5-10 minutes while you use a slotted spoon to transfer the vegetables to a serving platter. 
10. Slice the corned beef against the grain and arrange slices on the platter with the vegetables. Spoon some of the cooking liquid from the slow cooker over the beef and vegetables. 
11. If desired, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
12. Store leftovers in an airtight container in the fridge for up to 5 days. Leftover sliced corned beef can be used to make a delicious Reuben sandwich or corned beef hash.

Oven Method:

1. Preheat the oven to 350℉. Rinse and pat the brisket dry with paper towels. 
2. Add the onions and garlic to the bottom of a 6-quart Dutch oven (or larger) and place the corned beef brisket on top. Arrange the potatoes and carrots around the brisket. 
3. Sprinkle with the contents of the spice packet (if included – if you do not have a spice packet, refer to the notes below to make your own) and top with bay leaves. 
4. Pour your liquid of choice (broth, beer or water) over the vegetables. The brisket will not be fully submerged. Place the cabbage wedges alongside the brisket and sprinkle these with salt and pepper. 
5. Place the lid on the Dutch oven and cook in the preheated oven for 3 hours or until the meat and vegetables are very tender.
6. Remove the corned beef brisket from the Dutch oven to a cutting board. Slice to desired thickness.
7. Using a slotted spoon, remove the vegetables to a serving plate or platter and top with sliced corned beef. 

Instant Pot Method: 

The best way to make corned beef and cabbage in a pressure cooker is to cook the beef and the veggies separately.

1. Place the rack in the bottom of the Instant Pot and top it with the corned beef brisket, garlic, spice packet, bay leaves, and 4 cups water or other liquid. Seal the lid and close the pressure gasket. Set to cook on High for 20 minutes per pound of brisket (60 to 80 minutes – may need up to 90 minutes).
2. When the time is up, quick release the pressure, then remove the brisket to a cutting board (if the brisket is not tender yet, pressure cook it for another 10-20 minutes).
3. Cover the brisket with foil while you cook the veggies.
4. Add the onion, carrots, potatoes, and cabbage to the Instant Pot, submerging them in the same liquid in the pot from cooking the brisket. Seal the lid and cook on High pressure for 10 to 12 minutes. Quick release the pressure.