I think I’ve made more videos involving corned beef than any other single “holiday” food on this channel. Every year, I find myself buying up a few when they go on sale (too expensive the rest of the year) and then the inspiration strikes to record another one even though I have to hurry up to get it out in time to be relevant! This time it feels a little different because I’ve been trying to “up my game” by adding voice-overs and other improvements to my channel so I really wanted to do an update on a classic corned beef and cabbage recipe. Hope you enjoy!
NOTES & OPTIONS:
• Flat vs Point Cut: The flat cut is meatier and more expensive while the point cut is much fattier and less expensive. Flavor-wise, I prefer the point, but you’ll still have delicious results with the flat.
• What Size to Buy? Plan for ¾ lb of uncooked weight per person or 1 lb per person if you want leftovers. The piece in the video was a good size for 4 generous servings. I’ve done up to 7 lbs into a 6qt pot, but cut it in half so that the pressure will be able to penetrate through to the center of the meat. I haven’t used my 8qt pot for corned beef, but I suspect you could fit up to 10 lbs in one of those. Let me know if anyone knows for sure and I’ll update this note.
• Cooking Liquid Options: I’ve used broth, dark beer (Guinness), light beer (Heineken), a mix of beef broth and Guinness, and plain water. They all work, but I think my favorite is the beef/Guinness mix.
#cornedbeef #cabbage #stpatricksday #stpaddys #instantpot #madewithfilmora
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Instant Pot Duo 6 Quart: amzn.to/2HqHlK1
Today’s Ingredients:
1 large onion, thickly sliced
1 head garlic, peeled (10-12 cloves)
spice packet from corned beef
1-2 TB pickling spice (depending on how big the spice packet is)
1 large bay leaf
2 cups cooking liquid: beef broth, beer, or a mix (Better-than-Bouillon in the video)
2-4 lb corned beef brisket, flat or point (2¾ lb flat cut in the video...up to 7 lbs for 6qt pot)
¼ - ½ cup prepared horseradish (or other topping like mustard, spice packet, etc.)
2 lbs potatoes (baby reds/yellows in the video)
1 lb carrots, peeled, 2” pieces
1 large cabbage, cut into 8 wedges with core still attached (2½ lb cabbage in the video)
Instructions:
1. Into an unheated Instant Pot, add the onion, garlic, spice packet and extra pickling spices, bay leaf, and cooking liquid of your choice. Stir to distribute everything across an even layer.
2. Rinse the corned beef well to remove all of the brining liquid and pat it down with a paper towel. Place it on a trivet, fat side up, and lower into the pot to rest over the cooking liquid. It’s okay if some liquid is touching, but not submerged - we want to pressure steam rather than boil the meat.
3. Spread the horseradish over the top of the fat in an even layer, about ¼ inch thick.
4. Lock and seal the lid and cook on high for 75 minutes followed by a full natural pressure release before reopening the lid. Lift the trivet and beef out and place on a tray to rest and cool.
5. Strain or scoop out the spent aromatics and spices, leaving the cooking liquid in the pot. Now add the vegetables in this order: potatoes on the bottom, carrots in the middle, and cabbage wedges on top.
6. Lock and seal the lid and cook on high for 3 minutes followed by a quick pressure release.
7. Scoop out the vegetables to a serving dish. Shred the corned beef or thinly slice it against the grain. Serve with extra cooking liquid over the top and ENJOY!
7 мар 2023
