Quick and easy Corned Beef and Cabbage just in time for St. Patricks Day with a leftover idea you will LOVE to try!
Ingredients
3-4 pound Corned Beef Brisket
1 small onion sliced
4 cloves garlic, peeled and smashed a bit ( this enhances the flavor )
2 tbsp of Pickling Season. ( your corned beef may already include this )
1 12 oz beer. I used a Guinness( Stout ) but you can use a lager of choice
2 1/2 c water
4 potatoes washed and cut into 2 inch chunks ( keep peels on )
4 carrots washed, peeled, cut into 1 1/2 chunks
1/2 Head of cabbage cut into wedges
*chopped parsley, butter and or a grainy mustard if desired*
Instructions
- Add the onion, garlic, pickling spices and water into your Instant Pot or Pressure Cooker.
- Place the corned beef, fat side up on the rack, on top of the onions and garlic. Pour beer over the brisket.
- Replace cover and set IP to HIGH pressure for 1 hour 15 minutes. Once time is complete let the pressure release naturally for 20 minutes, then manually release any last bit of pressure.
- Remove the corned beef to a tray and cover it with foil. Reserve 1 cup of juices from the pressure cooker.
- Add the potatoes, carrots, and cabbage wedges to IP, cover and set pressure on HIGH for 3-4 minutes ( longer time, softer veggies ), quick release when finished. Carefully open and using a slotted spoon remove vegetables to a serving bowl.
- Slice your corned beef against the grain and spoon reserved juices over it. Garnish vegetables with parsley and butter and serve your corned beef with mustard
Additional information
Servings: About 4 adult servings
Cook time: 1 hour + 20 minutes
Prep time: 15 minutes
Total cook time: Takes at least 20-30 minutes for the IP to get up to pressure. Plan for ~2-3 hours
Leftover idea: If you have any corned beef and potatoes left over, make Corned Beef Hash the next day with eggs and toast! Super easy- chop up corned beef and potatoes to bite size pieces and cook in skillet with EVOO until browned. Top with a fried egg and rye toast.
