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Corned Beef served with cabbage, carrots and potatoes on a white platter.

Corned Beef and Cabbage

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5 from 15 reviews

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 45 Minutes
  • Yield: 6 Servings 1x

Description

This corned beef and cabbage recipe is beautifully tender and delicious! Made in a pressure cooker (i.e., an Instant Pot or Mealthy MultiPot), this is a quick and easy St. Patrick’s Day dinner!

Ingredients

Scale

CORNED BEEF AND CABBAGE

  • 3.5 pound corned beef brisket, with spice packet
  • 1/2 pound white boiler onions (or 1 pound – see notes below), trimmed and peeled
  • 4 cloves of garlic, peeled
  • 1 head of green cabbage (small), cut into wedges
  • 1 pound baby carrots
  • 1 1/2 pounds tiny potatoes
  • 4 1/2 cups water
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon whole peppercorns
  • 2 tablespoons fresh dill, chopped (for garnishing)

PICKLING SPICES – If a spice packet is not included with the corned beef brisket, OR if the amount of spices provided are way too frugal! (Another option: buy a jar of pickling spices and use 2 tablespoons for this recipe. )

  • 2 bay leaves
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons coriander seeds
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon allspice berries (whole)

Instructions

  1. Add onions and garlic to inner pot of pressure cooker. Place the steam rack inside the pot. Add water and apple cider vinegar. Place the beef brisket on trivet, fat side down. Sprinkle spices over the top of the meat. With tongs, turn over beef so the fat cap faces up.
  2. INSTANT POT USERS: Seal the lid. Select HIGH PRESSURE. Cook 1.5 hours. (Allow an additional 15 minutes for pressure to build.) Follow manufacture’s guide for quick release (about 5 minutes).
  3. MEALTHY MULTIPOT USERS: Seal the lid. Set steam vent to SEALING. Press PRESSURE COOK + HIGH PRESSURE. Cook 90 minutes. Quick release remaining pressure: set steam vent to VENTING.
  4. Carefully unlock and remove lid. Lift trivet. Transfer corned beef to a platter and cover. Discard bay leaves and onions. Strain liquid to remove solids. Return 2 cups of liquid to the pot.
  5. Add carrots, potatoes and cabbage to the pot. Sprinkle salt and pepper on top. Seal lid. Pressure cook on high for 4 minutes. Quick release pressure.
  6. When ready to serve, slice meat against the grain in 1/8 to 1/4-inch slices. Drizzle warm juices over the beef. If desired, drizzle melted butter over the veggies. Sprinkled freshly-chopped dill over the meat and veggies.

Equipment

Notes

WHITE BOILER ONIONS: A half pound of onions is cooked with the meat to give it flavor. At the end of the cooking cycle, these onions are heavily infused with spices and are therefore discarded. However, if you’d like to enjoy onions with this meal, cook another half pound of onions with the veggies.

SUBSTITUTE FOR BOILER ONIONS: Frozen pearl onions.

RECIPE FAQ

  • WHAT IS CORNED BEEF? A beef brisket brined and cured with chunks of rock salt, called corns, and pickling spices. Due to the brining process, the cooked meat stays pink. For quick easy meals, purchase pre-brined corned beef!
  • DIFFERENCE BETWEEN POINT CUT AND FLAT CUT BRISKET? The point cut is triangular in shape and has ribbons of fat. It’s the perfect cut for flavorful, juicy, shredded meat! Flat cut brisket is oblong in shape with a layer of fat on one side. Leaner than the point cut, it’s the perfect choice for sliced corned beef.
  • DO YOU HAVE TO RINSE CORNED BEEF BEFORE COOKING? No, there’s no need to rinse the meat before adding it to the pressure cooker. A rinsed corned beef brisket will be stripped of excess salt, resulting in a milder flavor when cooked.
  • HOW TO USE GUINNESS BEER IN THIS RECIPE: Skip the apple cider vinegar. Instead, for  the cooking liquid, add 12-ounces draught beer and 2 1/2 cups of water to the pot. Don’t use stout beer as it will make the meat taste bitter!
  • HOW TO MAKE CORNED BEEF LEANER? Choose a flat cut brisket. After cooking, slice off fat and discard it.
  • HOW TO SLICE CORNED BEEF? For meat that’s not tough and chewy, slice the beef against the grain rather than parallel with the muscle fibers. Cutting perpendicular to the grain shortens the tough fibers and locks in juices. Your corned beef will be tender and easy to chew.
  • WHAT TO SERVE WITH CORNED BEEF? A mix of root vegetables like potatoes and carrots, and leafy veggies like cabbage, brussels sprouts, or spinach.
  • Prep Time: 10 Minutes
  • Cook Time: 1 Hour 35 Minutes
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: Irish American

Find it online: https://www.confettiandbliss.com/corned-beef-and-cabbage/