▢2 pounds corned beef brisket, 1 ½” thick
▢pickling spices, from corned beef package
▢1 yellow onion, medium-sized, peeled and quartered
▢3 cloves garlic, roughly chopped
▢2 dried bay leaves
▢3 cups beef stock
▢1 cup guinness stout beer
▢1 ½ pounds red potatoes, quartered
▢5 carrots, cut into 2″ pieces
▢1 head cabbage, cut into 8 wedges
▢3 tablespoons coarse ground dijon mustard
▢2 tablespoons dark brown sugar
▢1 tablespoon chopped Italian parsley
Instructions :
Prepare the Meat – Trim any excess fat from the brisket. Rinse under cold water and dry with paper towels. Transfer the meat to the Instant Pot.
Add Seasonings and Cover – Add pickling spices, yellow onions, garlic, bay leaves, beef stock, and beer. Make sure the release valve is in the “Sealing” position. Place the lid on, turn and lock.
Pressure Cook the Meat – Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 70 minutes using the “+” or “-” buttons. It will take about 10 minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
Release Pressure – Once cook time is complete, allow the pressure to naturally release for 15 minutes.
Open Lid – Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the “Venting” position. The initial release will spray some moisture around the pot so be careful. Remove the lid, opening the top away from you as steam will be released.
Transfer the Beef – Line a sheet pan with foil and place the corned beef on top.
Pressure Cook the Vegetables – Add the potatoes, carrots, and cabbage to the Instant Pot. The pot will be nearly full. Place the lid on and lock it. Make sure the steam release handle is in the “Sealing” position.
Press the “Manual” button on high pressure, and then set the timer to 3 minutes. Use an oven mitt or towel to twist the steam release handle on the lid to the “Venting” position. Transfer the vegetables to a platter.
Glaze the Beef – Evenly spread mustard on top and sides of the corned beef with a spoon. Sprinkle brown sugar evenly on top and sides.
Optional: For a nice browned crust. Broil the beef in the oven on high, about 12 inches from the top heating element until a golden brown crust forms, about 5 to 8 minutes. Make sure to check every few minutes as oven temperatures vary.
To Serve – Slice the meat against the grain and serve with potatoes, carrots, and cabbage. Garnish with parsley.
Equipment :
Instant Pot
Instant-Read Thermometer
Kitchen Scale
Notes :
Buying Weight: Purchase a 3 to 3 ½-pound brisket as the excess fat will be trimmed off giving about a 2-pound yield.
Meat Thickness: This recipe is for a 1 ½-inch thick corned beef brisket once the fat has been trimmed. Add an extra 5 minutes of cook time for every additional ½-inch thickness.
Beer Substitute: Guinness beer can be substituted with 1 cup of beef stock.
