Instant Pot Method:

1. Add water to the Instant Pot, and place corned beef on the metal trivet over the water. Add the beer and sprinkle the spices on top of the corned beef. Set the Instant Pot to sealing and cook on manual mode (high pressure) for 70 minutes.
2. Let the Instant Pot do a 20 minute natural release at the end of the cycle, then quick release the rest of the pressure.
3. Remove the corned beef and allow it to rest on a cutting board, covered with aluminum foil, for 15 minutes.
4. While the corned beef is resting, layer the veggies in the beer broth, starting with the potatoes, then carrots, and finally the cabbage wedges. Set the Instant Pot to 3 minutes on manual mode.
5. At the end of the cycle, immediately do a quick release of the pressure and remove the vegetables from the beer broth to a platter to stop the cooking.
6. Slice the corned beef against the grain into 1/2-inch slices, serve with the vegetables and enjoy!

 Slow Cooker Method:

1. Place the corned beef brisket on the bottom of the slow cooker and pour in the water and the beer.
2. Cover and cook on low for 6-8 hours.
3. After 6-8 hours, add the chopped cabbage, carrots, and potatoes to the slow cooker.
4. Cover and cook on high for an additional 1-2 hours or until the vegetables are tender.
5. Remove the corned beef from the slow cooker and slice against the grain.
6. Serve the corned beef with the vegetables and enjoy!

Stovetop Method:

1. In a large pot, add the corned beef brisket and pour in the water and the beer.
2. Bring the water to a boil, then reduce the heat to low and cover the pot. Simmer for 2-3 hours or until the meat is tender.
3. Remove the corned beef from the pot and place it on a cutting board.
4. Add the chopped cabbage, carrots, and potatoes to the pot.
5. Cover and simmer for 15-20 minutes or until the vegetables are tender.
6. While the vegetables are cooking, slice the corned beef against the grain.
7. Serve the corned beef with the vegetables and enjoy!