Well it’s almost St. Patrick’s Day so we were asked if we have a favorite corned beef and cabbage recipe. We do but in truth, almost all such recipes are similar and contain the same ingredients. Search the internet for the best recipes and you’ll see that’s true.
Ours is a little different because we have found that a deeper flavor can be developed by adding a “good” beer instead of just water, and a touch of dark brown sugar. We also have cooked our corned beef in the classic low and slow fashion for 6-8 hours but, as with everything we have found, there is absolutely no decline in flavor using a top tier pressure cooker such as our Insta-pot. Yep, we can crank out a great corned beef and cabbage dinner in a couple hours anytime.
Lastly, we find a delicious horseradish sauce goes well with the corned beef.
Following is our recipe, and we hope you find it as easy and delicious as we do. Cheers Leprechauns!
Corned Beef and Cabbage
- 6 Chopped Garlic Cloves
- 1 Yellow Onion, Quartered
- 1 Tablespoon Unsalted Butter
- 2-3 Pound Corned Beef Brisket, (with the spice packet).
- 1 12 Ounce Bottle “Good” Beer or Stout
- 2-3 Cups Water depending on Brisket Size
- 3 Carrots Cut into 2 Inch Pieces
- 2 Large Potatoes Cut into Sixths
- 2 Tablespoons Brown Sugar
- 1 Small Head Cabbage Cut into Sixths
- Horseradish Sauce
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons AP Flour
- 1 Tablespoon White Sugar
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Horseradish
- Butter the bottom of the pot.
- Add the garlic and onion.
- Rinse the brisket well under water to remove residual brining salt.
- Place the brisket in the pot with the fat side up.
- Sprinkle spice packet over and around the brisket.
- Pour the beer and water in the pot, trying not to wash off all of the spices from the meat.
- Place the lid on the pot and lock in place. Set the steam release knob to sealing.
- Press the Pressure Cook/Manual button, or dial, and then the + or – button or dial to 75 minutes, and make sure it is set to High pressure.
- When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then manually release the remaining steam.
- Use tongs to carefully remove the meat to a dish, spoon some of the hot cooking liquid over it and cover to let it rest.
- Add the carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing, and set the cook time for 3 minutes at high pressure. Quick release, not natural release, when the cook cycle is finished.
- For the horseradish sauce, melt the butter in a pan and whisk in the flour.
- Add 1 cup of the corned beef juices.
- Then add the sugar, apple cider vinegar and horseradish.
- Serve the sauce on the side.