Recipes
Ingredients
- 3 pounds fully brined corned beef brisket
- 4 cups beef broth low sodium
- 1 tablespoon pickling spices
- 1 bay leaf
- 1 large onion peeled and cut into 8 wedges
- 4 cloves garlic
- 8 medium red potatoes quartered
- 3 large carrots peeled, cut into 2-inch pieces
- 1 small cabbage cut into 8 wedges, leave core intact for easy handling
- Place the rack into the Instant Pot.
- Put the beef, broth and garlic into the pot.
- Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops, carefully remove lid, tipping the lid so remaining steam escapes safely away from you.
- Remove the rack and brisket from the pressure cooking pot. Cover the corned beef and keep warm.
- Add the onions, garlic, potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 4 – 5 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops, carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté and cook them until they’re the desired tenderness.)
Chef's Narrative
If there ever was an American dish for St. Patrick’s celebration this is it! Wintery Sunday’s and summer picnics are fine occasions to consider making this simple-to-prepare dish. Cooking in an Instant Pot™ speeds up the process and results in a tender finished product. Leftovers are great for sandwiches. Cooking Tip: This may be prepared on the stove top in a Dutch oven or pot with a lid. Extend cooking time for the corned beef to become fork tender – at a simmer it will take about 45 minutes per pound. Lift the beef and add the vegetables, replace the meat in the pan and simmer for the last 45 minutes to cook the vegetables.
Recipe Substitutions
Serve with freshly grated horseradish and sour cream with sliced green onion tops. Grey, brown and coarse mustards are a nice accompaniment.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 16g, Saturated: 5g, Trans Fat: 0g, Sodium: 1010mg, Potassium: 1027mg, Carbohydrate: 14g, Dietary Fiber: 6g, Protein: 22g
Allergens:
None
Chef's Narrative
If there ever was an American dish for St. Patrick’s celebration this is it! Wintery Sunday’s and summer picnics are fine occasions to consider making this simple-to-prepare dish. Cooking in an Instant Pot™ speeds up the process and results in a tender finished product. Leftovers are great for sandwiches. Cooking Tip: This may be prepared on the stove top in a Dutch oven or pot with a lid. Extend cooking time for the corned beef to become fork tender – at a simmer it will take about 45 minutes per pound. Lift the beef and add the vegetables, replace the meat in the pan and simmer for the last 45 minutes to cook the vegetables.
Recipe Substitutions
Serve with freshly grated horseradish and sour cream with sliced green onion tops. Grey, brown and coarse mustards are a nice accompaniment.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 16g, Saturated: 5g, Trans Fat: 0g, Sodium: 1010mg, Potassium: 1027mg, Carbohydrate: 14g, Dietary Fiber: 6g, Protein: 22g
Allergens:
None
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Ingredients
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