• Thoroughly rinse the corned beef and place fat-side down in the InstaPot or Slow Cooker.
• Season the meat well with the seasoning mix.
• Add beef broth to the pot, trying to keep it from rinsing off the seasoning mix. (I used a funnel). Do not cover the top of the roast with the broth.

InstantPot - Instructions

• If you are using an InstantPot as the Pressure Cooker, Set it for 90 Minutes at Hi-Pressure. Then, Add in the vegetables and cook for another 15 Minutes at Hi-Pressure. Remove, slice, and serve immediately.

Slow Cooker - Instructions

• Set the Slow Cooker on "Low" and cook for at least 10 hours. If you plan to finish it in the InstaPot, you can do 8 hours in the Slow Cooker and finish it for 30 Minutes in the InstaPot on Hi-Pressure with the Veggies. (I only use this method when I am serving 10 People.)
• Add the Potatoes and Carrots to a Large Pot.
• Once the meat is done, remove it from the Slow Cooker and carefully pour the juice over the Potatoes and Carrots. Let them boil for about 15 minutes.
• Add the Pearl Onions and lay the Cabbage on Top and cover the pot to let the Cabbage Steam.
• Slice the meat, and serve the veggies.

Seasoning Mix

• Toast Anise seeds, Peppercorns, Mustard seeds, and Coriander seeds in a skillet for 2-3 minutes, until fragrant. (These burn easily, so keep an eye on them.)
• Add Crushed Bay Leaves and crushed Red Pepper Flakes for the last 30 seconds.
• Pour contents into a spice mill or coffee bean grinder and pulse a few times to release the flavor of the spices. (I like mine ground a little more, so I pulse a few extra times)
• Store in an airtight container in the spice pantry. (I used a seasoning container)