Pressure cook the cured beef brisket on high pressure in the Instant Pot for about an hour with pickling spice packet, onions, minced garlic cloves, bay leaf, beef broth, and Guinness draught beer. Alternately, you can boil the cured beef brisket per package directions in a stock pot. Once brisket is cooked remove it from the liquid and place it in a broil safe pan.   

 

GLAZE:

Mix these 3 ingredients in equal parts.

1/4 cup of course ground Dijon mustard

1/4 cup of honey

1/4 cup of orange marmalade

 

 Brush with the corned beef glaze and broil 5-10 minutes until you achieve a caramelized crust.  Watch it carefully so it doesn't burn.  If you have any glaze left over, you can use it on beef tenderloin with the same broiling instructions.  

 

 Remove brisket and let it rest 10-15 minutes. Slice against the grain and serve with your favorite sides.  It's so good you won't have leftovers!