Instant pot corned beef and cabbage
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Corned Beef and Cabbage is a classic then add Soda Bread to complete the meal. For dessert enjoy a little green with Mint Brownies or a Shamrock Shake.
Corned Beef and Cabbage
This Irish holiday is a favorite at our house. Along with everything being turned green ( think green milk, pancakes etc), we get to eat this delectable dish! Corned Beef and cabbage is a must for St. Patrick’s Day festivities.
Cooking it in the instant pot guarantees tender moist beef and perfectly cooked cabbage and potatoes.Adding the carrots gives it texture, color and flavor. It is the easiest and most delicious way to eat this Irish traditional meal.
Cooking the corned beef and cabbage in the instant pot is a hands off approach that will save you time and stress. If this is your first time cooking it, then the instant pot is the way to go. It will come out perfect and tender! Cook the vegetables separate from the beef so that they don’t get over cooked. This will be a meal that will wow your family! It is so good you may want to make it more than just once a year, which you probably should anyway!
4-5 garlic cloves
4 cups water
2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges
Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂
Always Rinse Corned Beef Before Cooking It
When it comes to prepping corned beef, you’ll need to treat it a little different than you would some prime cuts like a typical brisket, chuck roast, or steak. That’s because corned beef (which is made from brisket) is first cured, or “corned.” Corning is a pickling process that uses a special kind of curing salt and spices to infuse the meat with its distinct flavor.
Regardless of whether you cure the meat yourself or buy a ready-to-cook corned beef, chances are there’s excess salt lingering on the surface and tucked into folds on the outer part of the meat. That’s why the very first thing you should do is rinse the uncooked piece of meat several times under cool running water to remove this residual salt. Many recipes don’t include a step for rinsing the meat, but it’s worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it.
And don’t worry: Rinsing won’t make the beef taste bland! The flavor is infused deep into the beef during the curing process.
What Goes with Corned Beef and Cabbage:
Our List of Delish
So, let’s round up those brining spices and beef brisket – and get ready to do jig of joy. Because at the end of our rainbow is giant pot of corned beef side dish, sauce, and accompaniment ideas that will leaving you… wait for it… reeling.
1. Homemade Horseradish
Let’s cut right to the chase. Homemade spicy horseradish is amazing.
It takes the word “amazing” to stratospheric heights.
It makes your nose run from six feet away when it’s fresh, and – oh yes – fresh horseradish is far superior to anything in the refrigerator section of the grocery store. Your eyes will tear up in the most delightful way.
Horseradish is the cool kid in the class. But the cool kid that’s nice to everyone, the one that you actually like.
Horseradish is the song on the radio that makes you sing along.
And it makes corned beef and cabbage sing along too.
That’s right, when you’re eating corned beef and cabbage, horseradish is something you want to be only a fork’s distance away.
Clubfoody has a great video on how to make horseradish and how to control the heat if one is so inclined.
2. Buttered Parsley Potatoes
We love to serve whole baby potatoes with corned beef and cabbage. They look gorgeous on the plate, they pair perfectly with the meal – and let’s face it – buttery baby potatoes are pretty swoon-worthy.
Also, baby boiled potatoes are creamy and savory, and what more could corned beef and cabbage ask for as a plate mate?
3. Sourdough Bread
Corned beef and cabbage sits up and takes notice when a boule of sourdough bread arrives on the table.
The bread nestles in a basket, wrapped snugly in linen napkin. The corned beef and cabbage lounges on a rustic platter, exuding pure mother-loving comfort.
That tangy bread sops up the meaty juices and that crunchy crust provides a little contrast to the fork-tender meat.
As you look around the table, all is well with the world.
4. Colcannon with Kale
We love serving traditional colcannon with corned beef and cabbage. It’s one of the best go-to corned beef and cabbage sides.
But, we also love to shake it up from time to time. And kale is a fantastic mover and shaker.
We also love to stir in a little heat with horseradish sauce – because, horseradish. #BecauseHorseradish
Long story short, super buttery mashed potatoes mixed with half and half and wilted kale makes the perfect side for corned beef and cabbage.
5. A Crisp Green Salad
Corned beef and cabbage can be rich. (Isn’t that why we love it?) So, pairing it with a fresh salad makes the perfect yin to the main dish’s yang.
Hearty and light.
Succulent and crisp.
And winter greens are abundant with flavor.
Peppery mustard greens or arugula make a fabulous combination with more delicate greens like frisée.
Go nuts and make that salad pop with interesting textures and flavors!
6. Irish Soda Bread
We love the amazing savory chemistry experiment that is known as Irish soda bread.
The buttermilk and the baking soda create a little sumpin’ sumpin’ that makes the bread rise in a most delicious fashion.
And it loves to be on a plate with corned beef and cabbage.
Give the sliced bread a schmear of butter, and load up the rest of the plate with the meat and vegetables.
You know you want to.
7. Dijon Stout Gravy
We love a good gravy with our corned beef and cabbage. A full-flavored little topping for the plate. Something that checks all the right boxes.
Luscious texture. Check.
Deep, dark savoriness. Check.
We love to drizzle the gravy over the meat and vegetables and just sit back and admire our Picasso-esque plate.
Look at all that beauty. Inhale all that flavor.
8. Apple Sauce
When choosing what to serve with corned beef and cabbage, we often think it’s good to zig instead of the more common zag.
And, we love a little sweet treat on the plate along with our savory main. And nothing satisfies more than apple sauce.
You can keep it chunky or make it smooth.
You can let the natural sweetness of the apples flavor the sauce, or you can gin it up a little by adding a bit of granulated sugar.
It’s up to you. It’s your beautiful plate of food.
Either way, your corned beef cabbage will shine a little brighter for having the apple sauce by its side.
Sometimes it’s good to take a side trip, to find the unexpected – but somehow perfectly complementary – side dish.
So, we say, when you think of side dishes for corned beef and cabbage, let your mind go to everyone’s favorite roly poly starch.
Whether they’re tossed with butter or a little olive oil, these potato dumplings pair with the corned beef and cabbage in a organic way.
Potatoes love, love, love corned beef.
And corned beef returns the adoration.
To make the gnocchi side dish even more off the charts, some cooked, cooled, and drained spinach would make a colorful and lip-smacking addition to the dough before forming and boiling them.
10. Roasted Asparagus
When you think of what goes with corned beef and cabbage, just crank that oven, and snap those stalks. Asparagus is ready to rock and roll with the main dish.
Just toss the asparagus with olive oil, lemon juice, salt, pepper… and, of course, a bit of love.
The fresh bright flavor of asparagus will take care of the rest.
You could substitute the lemon juice for apple cider vinegar for an extra layer of tang, or finish it with parmesan for added richness.
You can’t go wrong with a plate of corned beef, cabbage, and roasted asparagus. Heck, you could even add some sauce on your asparagus and go wild.
11. Roasted Vegetables with Fennel Fronds
Inasmuch as white is the combination of all colors in light, roasted vegetables are a riot of sunny brightness.
Also, the joy of roasted veggies is that a sheet pan of full them can contain anything you want.
Carrots, onions, beets, Brussels sprouts, asparagus, potatoes, zucchini, bell peppers, and fennel, all play well with each other – and they love the lightly briny and salty flavor of the corned beef.
Top the hot veggies with fresh herbs or fennel fronds and call it a painting on baking sheet.
12. Dilly Beans
Turn into the briny flavors of the corned beef by serving them with the superstar of the pickle world – dilly beans.
They’re crisp, garlicy, and loaded with dill flavors.
No one – child or adult – can resist these.
They can be “quick pickled” by heating a brine with vinegar, water, sugar, copious amounts of fresh dill, and black peppercorns, and stored in the refrigerator. Or you can preserve them by processing them in a water bath.
Either way, you want these on your plate, and in your belly. Oh. So. Good.
13. Honey Mustard Roasted Parsnips
Parsnips are carrot’s shyer, sweeter, and hipper cousin.
They squat in the corner of a party, and effortlessly sketch the room in their art book with a jelly jar of wine on the floor next to them.
They volunteer in food kitchens without telling anyone.
They secretly put money in other people’s parking meters.
They’re just that good.
Parsnips are sweet and savory – and much like corned beef – they love a good and grainy mustard.
So, when serving up corned beef and cabbage, toss some parsnips with olive oil, honey, hearty mustard, salt and pepper, and roast them for 20 minutes.
You know the corned beef and cabbage are going to love the company.
Thank you for staying with this post “Instant pot corned beef and cabbage” until the end.
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