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Corned Beef, Cabbage, Carrots, and Potatoes

Course
Dinner
Servings

3

Tips & Tricks:

  • 🥩 Most grocery stores carry prepared Corned Beef Brisket this time of year. Trader Joe's has great prices, but definitely run out quickly!
  • 🍺 Gluten free? Use a GF beer instead of Guinness, water, or stock.
  • See how I make and plate this meal on TikTok.
  • 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

  • 1 large yellow onion
  • 2 lb Corned Beef Brisket
  • 1/2 bottle (11.2 fl. oz.) Guinness Draught Irish Stout (enjoy the rest while you cook) (use more water or stock if you’d prefer not to use beer).
  • 1 cup water
  • 3/4 pounds of small yellow or red potatoes
  • 1/2 lb baby cut carrots
  • 1 small head green cabbage
  • 6 Tbsp Whole Grain Mustard, for serving

Directions:

  1. Pressure Cook The Corned Beef
    1. Place onion in your pressure cooker.
    2. Remove prepared brisket from package and cut into three large pieces.
    3. Arrange brisket over the onions, fat-side down.
    4. Pour beer and water over brisket.
    5. Seal pressure cooker lid, close vent, and cook on high pressure for 20 minutes per pound (that’s 40 minutes for a 2 lb brisket).
    6. Let pressure release naturally for 20 minutes, then manually release remaining pressure. This is a good time to do the veg prep.
    7. Transfer brisket pieces to a cutting board and cover with foil.
  2. Veg Prep
    1. Cut the onion into large chunks (you won't be eating them, they're just for flavor and a shelf for the meat).
    2. Optionally cut potatoes into 1.5-2 inch bite size pieces, if needed.
    3. Cut cabbage into wedges by cutting out the core and slicing 1 inch slices (like how you would slice a loaf of bread).
  3. Pressure Cook the Veg
    1. Strain cooking liquid, reserving 1.5 cups liquid to cook vegetables; discard any solids including the onions.
    2. Add potatoes, carrots and cabbage wedges to pressure cooker and pour the reserved liquid over the veg.
    3. Seal lid and cook on high pressure for 3 minutes.
    4. Quick release pressure.
    5. Use tongs to transfer vegetables to a large serving platter; save the cooking liquid for serving.
  4. Serve
    1. Gently slice corned beef with a sharp knife and arrange next to the vegetables on a serving platter.
    2. Spoon the cooking liquid over the corned beef.
    3. Serve with whole grain mustard on the side.

Reheat Options

  1. Enjoy the corned beef cold and sliced thin.
  2. Or warm corned beef and veggies steamed in a covered pot with a steamer basket for about 5-10 minutes depending on how thick your cut of meat is.
  3. Or warm corned beef and veggies in a microwave safe bowl with a splash of water or use the cooking liquid if you have any leftover. Cover with a damp paper towel and microwave for 3-4 minutes, flipping everything halfway through.

🚨Leftover Alert

Use any leftover corned beef for sandwiches or fresh cabbage wraps.