Ingredients: |
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 (11.2 ounce) Guinness beer
1 12 ounce can 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
2 tablespoons chopped fresh parsley leaves
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Directions: |
Directions:Rinse brisket with cold water and thoroughly pat dry.
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.
Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired. |
This recipe for Corned Beef is from