Corned Beef and Cabbage
Corned beef and cabbage, start to finish — Instant Pot, slow cooker, Guinness braised, beer braised, plus corned beef hash for the leftovers.
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Instant Pot Corned Beef and Cabbage
A classic Irish dish cooked effortlessly in the Instant Pot, featuring tender corned beef with flavorful vegetables.
Jennie OIngredients
- 4-5 garlic cloves
- 4 cups water
- 2.5-3 lbs corned beef brisket
- 1 (or DIY spice packet) spice packet
- 2 lbs petite red potatoes
- 3 cups baby carrots
- 1 head green cabbage
Instructions
- 1Place corned beef brisket, spice packet, garlic, and water into the Instant Pot. Use a rack to keep the brisket off the bottom.
- 2Cook on high pressure for 90 minutes using the meat/stew setting. Once done, quick release the pressure. Remove the corned beef and let it rest.
- 3Add potatoes, carrots, and cabbage to the pressure cooker, removing the rack if desired. Cook at high pressure for 5-6 minutes, then quick release.
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Open in Pepper →One Brisket, Three Nights Of Dinner
A corned beef brisket is one of the easiest big cuts to cook. You cover it with liquid, let it go low and slow, and add the cabbage and potatoes at the end so nothing turns to mush.
Cooks on Pepper reach for these in March, sure, but also any Sunday when they want the oven or slow cooker doing the work and enough meat left over for Monday.
Every recipe here is corned beef done a real way — Instant Pot Corned Beef and Cabbage, Cozy Slow Cooker Corned Beef and Cabbage, Guinness Corned Beef and Cabbage, beer braised with a lager, plus Corned Beef Hash, Baked Eggs with Corned Beef Hash, and Corned Beef and Sauerkraut Crescent Rolls for what's left.
Quick Tips
- 1
Rinse the brisket first
Give the meat a quick rinse under cold water for 30 seconds to wash off surface brine so the cooking liquid doesn't turn too salty.
- 2
Add cabbage at the end
Cabbage wedges only need 15 to 20 minutes in the simmering liquid; add them after the beef is already tender.
- 3
Slice against the grain
Let the brisket rest 10 to 15 minutes, then find the muscle lines and cut across them in thin slices so it isn't stringy.
- 4
Save the cooking liquid
Keep 1 to 2 cups to reheat leftover slices or to moisten hash, so the meat doesn't dry out in the skillet.
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