Corned Beef & Cabbage

How to make Corned Beef & Cabbage.

INGREDIENTS: Serves 4

  • 1 (3-pound) corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice
  • 1 medium onion, sliced
  • 3 cloves garlic, chopped
  • 1 (14.9 ounce) Guinness beer
  • 1 cup beef broth
  • 1 pound new potatoes
  • 3 large carrots, cut into 3-inch pieces
  • 1 head Savoy cabbage, cut into 2-inch wedges
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons whole grain mustard
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Rinse brisket with cold water and thoroughly pat dry.
  2. Place onion, garlic and pickling spice into a 6-qt Instant Pot.
  3. Gently place brisket on top of the onion mixture.
  4. Top with beer and beef broth.
  5. Select manual setting; adjust pressure to high, and set time for 85 minutes.
  6. When finished cooking, quick-release pressure according to manufacturer’s directions.
  7. Remove brisket from the Instant Pot; keep warm.
  8. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot.
  9. Stir in potatoes and carrots; top with cabbage.
  10. Season with salt and pepper, to taste.
  11. Select manual setting; adjust pressure to high, and set time for 4 minutes.
  12. When finished cooking, quick-release pressure according to manufacturer’s directions.
  13. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.
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