It’s March, and that means St. Patrick’s Day is almost here! In my family, that doesn’t mean beer as much as it always, always, always, means plentiful corned beef and cabbage. (In fact, whenever my mom finds a good deal on corned beef- usually this time of year- she’ll buy 3 or 4 and freeze them for later) If you love it as much as we do (impossible!), here’s a great recipe using the Instant Pot so you can set it, forget it, and don’t spend all day in the kitchen.
Ingredients
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 oz) 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
Directions
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Rinse brisket with cold water and thoroughly pat dry.
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Place onion, garlic and pickling spice into a 6 qt Instant Pot. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
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Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
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Remove brisket from the Instant Pot; wrap in foil and keep in a warm oven. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot.
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Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
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Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
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Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage
- Serve mustard on the side, if desired.
Try to save a bit for some hash or a sandwich the next day!