Corned beef brisket becomes super popular in March for St. Patrick’s Day, but this amazing meal is perfect all year long, especially in the cooler months when comfort food is what most of us crave.
Looking for a delicious recipe for how to make corned beef brisket? We’ve got you. This particular type of salted beef has a very special flavor, and we’re serving it with the best sides to enhance the flavor of this delicious meal.
The perfect corned beef brisket is served with veggies that are cooked right alongside it. We’ve made this recipe in the traditional way, but with a twist. We’re cooking that lovely marbled piece of corned beef in an instant pot, along with cabbage, potatoes, carrots, and spices.
You definitely don’t have to use an instant pot if you don’t have one. simply use these ingredients in the oven, air fryer, or whatever you have. Make sure to check the cooking time for the appliance you’re using.
Take your corned beef to a whole new level of goodness with this Instant Pot corned beef and cabbage recipe. Slice and serve this perfectly seasoned corned beef, cabbage wedges, carrots, and potatoes with a little of the broth on the side.
Cook your corned beef brisket in a fraction of the time but with the same fall-apart, fork-tender result. A fantastic St. Patrick’s Day meal that is fit for a crowd or your family, but you’ll want to make it all year long. If you are looking for more holiday recipes, check out these St. Patrick’s Day appetizers, St. Patrick’s Day dinner recipes, and dessert recipes for St. Patrick’s Day.
Instant Pot Corned Beef and Cabbage Recipe
I remember when the Instant Pot first came out. I said I did not need one more gadget that would be stored in an already full cabinet. Then I needed a new slow cooker and discovered this duo Instant Pot and slow cooker. Now we’re talking!
It’s about time someone invented a product that would slow cook, instant cook, and work as a rice cooker and yogurt maker!
This Instant Pot Corned Beef and Cabbage is so tender and delicious, and one pot makes for an easy cleanup. I call that a win.
We love serving this meal with homemade bread, like this rosemary garlic bread or easy no-knead overnight bread, both perfect for dipping in the delicious broth.
Note: This is one of those meals that you can also make in a slow cooker. Set it for about 8 hours on low. It’s the perfect meal to set and forget if you are gone for the day.
Ingredients Needed
Have your ingredients gathered before you begin cooking.
Note that corned beef brisket is different than beef brisket as it has been brined first. Look for corned beef brisket on the label at the store.
- corned beef brisket
- beef broth
- onion
- garlic
- bay leaves
- allspice peas
- mixed peppercorns
- diced potatoes
- white cabbage
- carrots, chopped
- chopped parsley
How to Make Corned Beef and Cabbage in the Instant Pot
Prepare vegetables.
Place the corned beef brisket in the pan with the onion, garlic, spices, and bay leaf.
Cover the corned beef brisket with the beef broth. Close and secure the lid on the instant pot, and cook under high pressure for an hour and ten minutes. Wait about 20 minutes for the pressure to release naturally before opening the lid. Ensure the pressure valve is sealed so the Instant Pot pressure cooker can come to pressure.
Take the corned beef out of the Instant Pot and set aside. Strain the broth through a fine mesh strainer, leaving the vegetables in the pot. Pour the broth back into the Instant Pot.
Close the lid of the instant pot and cook under pressure for 5 minutes, then release the pressure gently.
Slice the corned beef brisket and plate it along with potatoes, cabbage, and carrots. Sprinkle with chopped parsley.
Tips & Variations
- Reach for a corned beef brisket that is marbled with meat and fat. The fat side is essential, as it adds moisture to the meat.
- You can rinse the corned beef with water before you place it in the Instant Pot. This will help remove excess brine, reducing some of the saltiness.
- The vegetables add flavor to the meat, but you can skip the potatoes, carrots, and cabbage if you’re just making sandwiches.
- Make sure the valve is not in the venting position when you pressure cook, or the Instant Pot will not be under pressure properly.
- Allow the beef to rest on a cutting board or tray for at least 5-10 minutes before you slice it. This locks in moisture and will yield the most juicy corned beef.
- Cut against the grain when you go to slice your meat.
- Use your leftover corned beef for sliders. Pile it on slider buns and top with pickles, Swiss cheese, and Thousand Island dressing.
- You can make corned beef hash for breakfast by cubing the baby potatoes and carrots, mixing them in the meat, and pan-frying.
- You can make Reuben sandwiches with rye bread, sauerkraut, and cheese. Make it like a grilled cheese by buttering your bread, then toasting it with the meat, cheese, kraut, and sauce on the side.
- Use the leftover meat to make breakfast burritos. Dice up the meat and pair it with scrambled eggs and salsa. Then, fill the tortillas with the filling roll up and serve.
- To make a soup, cook brisket with the leftover cabbage and vegetables, and use beef broth to make a flavorful and comforting meal the whole family can enjoy.
How to Store Corned Beef
Store the leftover cooked corned beef and vegetables in an airtight container. The fridge will keep them for 3-4 days. This tasty leftover cabbage meal tastes even better the next day. Warm it in the microwave or reheat it in a skillet on the stovetop.
You can also freeze the leftover meat. Place it in a freezer-friendly container and freeze for 2-3 months. Then, thaw in the fridge overnight or defrost straight from the freezer.
More Easy Dinner Recipes
Place the corned beef in the pan along with the onion, garlic, spices, and bay leaf.
Cover the corned beef with the beef broth, close the instant pot lid, and cook under pressure for an hour and ten minutes. Wait about 20 minutes for the pressure to release naturally before opening the lid.
Take the corned beef out of the Instant Pot and set aside. Strain the broth with a fine mesh strainer. Pour the broth back into the instant pot.
Add the potatoes, cabbage, and carrots to the broth.
Close the lid of the instant pot and cook under pressure for 5 minutes, then release the pressure gently.
Slice the corned beef and plate it along with potatoes, cabbage, and carrots. Sprinkle with chopped parsley.
Serving: 1 | Calories: 696kcal | Carbohydrates: 55g | Protein: 42g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 3272mg | Potassium: 2132mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6487IU | Vitamin C: 172mg | Calcium: 143mg | Iron: 8mg
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