Cooking corned beef under pressure produces moist, tender slices without overcooking it. Be sure to slice it against the grain.
Corned beef and cabbage, popular on St. Patrick’s Day, is actually an American recipe and not traditional Irish food. Corned beef is cured brisket. It was traditionally packed and stored in barrels with coarse grains, or “corns” of salt.
Corned beef is delicious served with horseradish sauce, whole grain mustard, and apple cider vinegar on the side. This should be enough for leftovers for making sandwiches.
EQUIPMENT: Instant Pot, trivet, steamer basket
Corned Beef and Cabbage with Horseradish Sauce, Instant Pot
Cuisine: AmericanDifficulty: Easy4
servings15
minutes2
hours30
minutes15
minutesCorned beef and cabbage cooks in an Instant Pot in half the time compared to stove top. Be sure to slice it against the grain. Corned beef is delicious served with horseradish sauce, whole grain mustard, and apple cider vinegar on the side. This should be enough for leftovers for making sandwiches.
Ingredients
1 ready-to-cook, 4 lb. corned beef with seasoning packet*
3 cups organic low sodium beef bone broth
1 22 oz Guinness Beer, Extra Stout
1/4 cup brown sugar
2 bay leaves
sea salt
freshly ground black peppercorns, to taste
4 red potatoes, halved
4 medium carrots, peeled, quartered crosswise
8 small boiling onions, peeled
1 medium head green cabbage, cut into 4 wedges
whole grain mustard, for serving
apple cider vinegar, for serving
- Seasoning mixture
1 tablespoon Sichuan, pink, or black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon ground coriander
1 teaspoon red pepper flakes
8 whole cloves
4 cardamom pods
2 large bay leaves
Directions
- Place trivet in Instant Pot. Place brisket on trivet.
- Add seasoning mixture or seasoning packet*, broth, beer, sugar, and bay leaves.
- Place the lid on the pot and lock it in place. Set the steam release knob to sealing position.
- Select “Pressure Cook” on “High” and 90 minutes cook time. When the cook time ends, turn off pot and let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the pin drops, carefully remove the lid.
- Use tongs to carefully transfer brisket to a cutting board with a juice moat, cover with foil, and let rest.
- Discard all but 1.5 cups cooking liquid.
- Add potatoes, carrots, onions, and cabbage to pot and cover with reserved cooking liquid, it should still be hot. Taste and correct seasoning with salt and pepper.
- Place the lid on the pot and lock it in place. Set the steam release knob to the sealing position.
- Select “Pressure Cook” on “Low” and 2 minutes cook time. When the cook time ends, turn off pot and quick pressure release. When the pin drops, carefully remove the lid. Remove steaming basket with vegetables and let drain.
- Use a very sharp slicing knife to carefully slice corned beef against the grain and arrange with vegetables on serving platter. Spoon cooking liquid atop corned beef. Season with pepper.
- Serve with apple cider vinegar, whole grain mustard, and Horseradish Sauce on the side.
Notes
- *You may use the seasoning packet that comes with the corned beef instead of the seasoning mixture.
