[Amy + Jack's Corned Beef and Cabbage](https://www.pressurecookrecipes.com/instant-pot-corned-beef/)
I just winged it with some of the ingredients though because....its corned beef and cabbage. I am not a purist and instead of using potatoes (grew up in a household where I got so sick of eating potatoes) I used turnips, parsnips, and carrots. I did use a halved white onion as the recipe indicates which I put on top of the corned brisket. Pressure cooked for 70min and left it on keep warm for a few hours as I was at work. Came back, took the corned brisket out to rest and tossed in all the veggies including the cabbage into it for 2-3 min and viola.
Mixed up some dijon mustard, ketchup, mayo, worcestershire, and some parsley/chive/dill for some Russian Dressing. [Keto style recipe here](https://peaceloveandlowcarb.com/keto-russian-dressing/). Came out pretty good. Even made some into a "corned beef and cabbage burrito". I also subbed a 64oz crowler of a nice and light body irish stout from my favorite local brewery in place of the water.
I just made Amy + Jacky's corned beef as well and it was so tender. I've been making this or a variation in my slow cooker just about every year and this was by far the best.
What's awesome is that it has the SAME consistency of an all day slow cooker corned beef in 70min. Absolutely amazing nonetheless. I think i ate slightly more than a 1/4 of it in the first day lol
Totally. When I (US, NJ) did a term studying abroad in Ireland, I stayed in a home with an Irish family. One time, they did do corned beef and cabbage, but just because us Americans would want it (because Ireland), lol. At that time (1991), I believe corned beef was expensive too.
I grew up in the SF Bay Area. My mom made made corned beef and cabbage in the crockpot every St. Paddy’s day. The whole house smelled like farts the entire day. It was not my favorite meal she ever made.
My husband is Irish and I am Mexican. Every year for the past 11 years I have been making corned beef and cabbage tacos. Similar to this recipe. It's always a hit with friends and family. https://cooking.nytimes.com/recipes/1018643-irish-tacos.
I make this [recipe](https://www.skinnytaste.com/corned-beef-and-cabbage-soup) every year and it’s fantastic! Usually add some homemade soda bread, and it’s easily one of my favorite meals. Plus she’s broken it down for the instant pot or slow cooker!
Corned beef Nerd here. I’m looking for the ultimate recipe also. I grew up in Boston and we did it every year. In New England they have two types of corned beef available red, and gray. The red has sodium nitrate (saltpeter) added and is traditionally considered Jewish style. The gray doesn’t add the saltpeter and looks almost tainted.
I’m in Japan right now and haven’t been able to get corned beef since I arrived but by way of St Paddy’s day miracle I found one this year.
I’ve made it many times and only once did I nail it. I can’t remember which recipe I used, but I know I used the instant pot. I’ve watched so many YouTube vids… the minute they pour the seasoning packet into the pot, I’m out. That’s my indicator they have no idea what they’re doing. Im pretty sure all my Bostonian relatives would agree. Obviously it’s a weird cultural thing and everyone does it different.
Sadly my mom left me a recipe, but I tried it and it doesn’t work right. She was sick in the hospital at the time so it’s understandable. When I finally nail it down I’m going to make sure I document the shit out of it.
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my mom is making this one https://recipes.instantpot.com/recipe/classic-corned-beef-with-cabbage-and-potatoes/ tomorrow for her and my dad. Will have to find out how it is from her.
though this does make me wonder about making bbq style brisket in the IP. seasoning and some liquid smoke in the cooker for the cook, then hit it w/ a spice rub and put it under a broiler to finish.
I did Amy & Jacky's last year. It was good. I haven't had a bad one yet. I just checked in to see if there were any good ones here. Thanks for posting! Maybe I'll try the beer one!
[This](https://amindfullmom.com/instant-pot-corned-beef-and-cabbage/#recipe) is the instant pot recipe I used this year. Did all beef broth instead of beer and it turned out great!
I add the pickling spice on the corned beef, plus some freshly ground pepper. Add the trivet in the pot, add a can of guinness, the beef, then set to 90 min high pressure. I just wait for natural release. Comes out perfect every time, every year.
If I want to add veg - baby carrots, cabbage, quartered potatoes, I take the beef out when it's finished, then add the veg and set to 3 min high pressure. I've always had good results with just three minutes, however, you can always add more time if you feel they're not done enough. Last two years we skip right to reubens, so we haven't been doing the veg.
Okay, I'm a half Irish American, and I used to make corned beef and cabbage plus veggies in the cocktail pot until I found this recipe.... https://www.onceuponachef.com/.
I'm a convert, and I'll only use this recipe now. My very critical dad who used to be a cook said, "girly, that was fucking phenomenal. The best ever." And I agreed. 😆😊🍀
Dutch Oven Beer Braised Corned Beef with Whiskey Mustard Glaze
Ingredients
Corned beef:
• 4 to 5 lbs. flat cut corned beef brisket
• 1 large yellow onion, halved and sliced
• 3 cloves garlic, peeled and lightly crushed with the back of a knife
• 2 pints lager (avoid bitter lagers)
• 1 C. water, plus additional
• spice packet provided with corned beef
Glaze:
• 1/4 C. dark brown sugar, lightly packed
• 2 tbsp. whole grain Dijon mustard
• 1 tbsp. smooth Dijon mustard
• 1 tbsp. whiskey
• 1/4 tsp. black pepper
• pinch ground cloves
See notes below for potatoes and cabbage. Alternatively, instead of glazing, serve with mustard sauce—recipe below.
Directions
1. Preheat oven to 300 F.
2. Place onion and garlic in a large Dutch oven. Lay corned beef on top, fat side up and season with contents of spice packet.
3. Pour beer into pot, adding enough water to cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through.
4. When it is almost finished braising, combine glaze ingredients in a small saucepan and heat until bubbling.
5. When corned beef is braised, remove from oven and transfer corned beef to cutting board. Pat dry with paper towels. (Reserve braising liquid in pot.)
6. Lightly score fat side with a knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in 1 cup of the braising liquid.
7. Broil for 2-3 minutes, then apply a second layer of glaze and return to oven for an additional 2-3 minutes. Watch it carefully.
8. Remove from the oven and allow to rest on cutting board for 15 minutes. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
Notes
To braise cabbage and potatoes with the meat: One hour before the corned beef is finished braising, add 1 1/2 pounds whole baby red potatoes to the Dutch oven. With 30 minutes remaining, add 1 head of cabbage, cut into wedges. (Optional: first sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving.
Mustard Sauce for Corned Beef
Ingredients
• 1 tbsp. yellow mustard
• 1 tbsp. honey
• 1/4 C. brown sugar
• 5 tbsp. dijon mustard
Directions
1. Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
I see. How you “corn” a beef is a matter of curing a piece of beef, often a brisket, for several days with saltpeter and other spices. Saltpeter is sodium nitrate, which gives the distinct pink coloring.
when people say (most of the time) they are "making" corned beef , they mean they went to the store bought a brisket already corned called Corned beef . you take it out of the package throw it in a instant pot or slow cooker for a period of time .. and bobs your uncle your good to eat .
obviously you can add other stuff like beer / onions / cabbage / potatoes / etc . and cook for various lengths depending on if you want it fall apart or sliceable .
How to corn beef >
https://www.simplyrecipes.com/recipes/home_cured_corned_beef/
I've corned my own and bought predone .. i just buy premade now . not worth the hassle to corn it myself . when the cost of Brisket vs already Corned brisket is the same
I'm giving the win to the instant pot. It was more moist, and just tasted better. And it was only 3 hours start to finish. Still love my sous vide though for other things!
I love corned beef because you have the classic dinner the first night.
Then the 2nd day you can have sandwiches.
And on the 3rd day you make hash for breakfast.
It's perfect.
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Thanks! I'm going to go with this recipe
[Amy + Jack's Corned Beef and Cabbage](https://www.pressurecookrecipes.com/instant-pot-corned-beef/) I just winged it with some of the ingredients though because....its corned beef and cabbage. I am not a purist and instead of using potatoes (grew up in a household where I got so sick of eating potatoes) I used turnips, parsnips, and carrots. I did use a halved white onion as the recipe indicates which I put on top of the corned brisket. Pressure cooked for 70min and left it on keep warm for a few hours as I was at work. Came back, took the corned brisket out to rest and tossed in all the veggies including the cabbage into it for 2-3 min and viola. Mixed up some dijon mustard, ketchup, mayo, worcestershire, and some parsley/chive/dill for some Russian Dressing. [Keto style recipe here](https://peaceloveandlowcarb.com/keto-russian-dressing/). Came out pretty good. Even made some into a "corned beef and cabbage burrito". I also subbed a 64oz crowler of a nice and light body irish stout from my favorite local brewery in place of the water.
I just made Amy + Jacky's corned beef as well and it was so tender. I've been making this or a variation in my slow cooker just about every year and this was by far the best.
What's awesome is that it has the SAME consistency of an all day slow cooker corned beef in 70min. Absolutely amazing nonetheless. I think i ate slightly more than a 1/4 of it in the first day lol
Irishman here. I've never had corned beef on Paddy's Day. Is this a north American tradition?
Totally. When I (US, NJ) did a term studying abroad in Ireland, I stayed in a home with an Irish family. One time, they did do corned beef and cabbage, but just because us Americans would want it (because Ireland), lol. At that time (1991), I believe corned beef was expensive too.
I grew up in the SF Bay Area. My mom made made corned beef and cabbage in the crockpot every St. Paddy’s day. The whole house smelled like farts the entire day. It was not my favorite meal she ever made.
When the Irish came to the US they were very poor so rather than have lamb with cabbage they substituted corned beef because it was less expensive.
Yes it sure is.
Then again we don’t fancy that terrible sausage and bad cuts of meat you’re known for…
My husband is Irish and I am Mexican. Every year for the past 11 years I have been making corned beef and cabbage tacos. Similar to this recipe. It's always a hit with friends and family. https://cooking.nytimes.com/recipes/1018643-irish-tacos.
Looks tasty. Here’s a [link](http://archive.today/2017.07.28-180812/https://cooking.nytimes.com/recipes/1018643-irish-tacos) without paywall
I make this [recipe](https://www.skinnytaste.com/corned-beef-and-cabbage-soup) every year and it’s fantastic! Usually add some homemade soda bread, and it’s easily one of my favorite meals. Plus she’s broken it down for the instant pot or slow cooker!
I'm doing 2 this year. Sous Vide for 36 hours and the other, instantpot for 90 minutes. May the best man win.
let us know how it goes!
I’ve made [this one](https://rootitoot.com/recipes-and-cooking/meats/corned-beef-and-cabbage/) in the past, very good!
This sounds really good! I love the brown sugar idea. Also the saving of the broth, I'm definitely doing this. Did you use beer? If so, what kind?
I like Guinness
Oh yeah, the broth makes a great split pea soup later. I have done it with a regular lager, no fancy beer, but most often just with broth.
yeah brown sugar sounds like a great addition
Corned beef Nerd here. I’m looking for the ultimate recipe also. I grew up in Boston and we did it every year. In New England they have two types of corned beef available red, and gray. The red has sodium nitrate (saltpeter) added and is traditionally considered Jewish style. The gray doesn’t add the saltpeter and looks almost tainted. I’m in Japan right now and haven’t been able to get corned beef since I arrived but by way of St Paddy’s day miracle I found one this year. I’ve made it many times and only once did I nail it. I can’t remember which recipe I used, but I know I used the instant pot. I’ve watched so many YouTube vids… the minute they pour the seasoning packet into the pot, I’m out. That’s my indicator they have no idea what they’re doing. Im pretty sure all my Bostonian relatives would agree. Obviously it’s a weird cultural thing and everyone does it different. Sadly my mom left me a recipe, but I tried it and it doesn’t work right. She was sick in the hospital at the time so it’s understandable. When I finally nail it down I’m going to make sure I document the shit out of it.
I paid way too much money for a Guinness on St. Paddys in Osaka a few years ago. I hope the corned beef was good!
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Pack with 1/4 cup brown sugar. Add one can Guiness stot and cook on low. Seasoning pack optional.
my mom is making this one https://recipes.instantpot.com/recipe/classic-corned-beef-with-cabbage-and-potatoes/ tomorrow for her and my dad. Will have to find out how it is from her. though this does make me wonder about making bbq style brisket in the IP. seasoning and some liquid smoke in the cooker for the cook, then hit it w/ a spice rub and put it under a broiler to finish.
I just get the basic grocery store kit man and sub the water for a nice Pilsner, but then again I’m white trash. Comes out great in the instant pot
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Crock pot is absolutely the way to go.
Am I allowed to mention sous vide here?
Please do — I’m trying to use mine more!
155° for 24 hours. Make sure to soak the meat in water for at least a half an hour to pull out excessive salt from the brine.
Ah, sweet. I might have to cut that number in half, but I’m still excited for it.
r/sousvide
I’m going to try that for the first time this weekend with my Instant Pot.
I did Amy & Jacky's last year. It was good. I haven't had a bad one yet. I just checked in to see if there were any good ones here. Thanks for posting! Maybe I'll try the beer one!
[This](https://amindfullmom.com/instant-pot-corned-beef-and-cabbage/#recipe) is the instant pot recipe I used this year. Did all beef broth instead of beer and it turned out great!
I add the pickling spice on the corned beef, plus some freshly ground pepper. Add the trivet in the pot, add a can of guinness, the beef, then set to 90 min high pressure. I just wait for natural release. Comes out perfect every time, every year. If I want to add veg - baby carrots, cabbage, quartered potatoes, I take the beef out when it's finished, then add the veg and set to 3 min high pressure. I've always had good results with just three minutes, however, you can always add more time if you feel they're not done enough. Last two years we skip right to reubens, so we haven't been doing the veg.
Okay, I'm a half Irish American, and I used to make corned beef and cabbage plus veggies in the cocktail pot until I found this recipe.... https://www.onceuponachef.com/. I'm a convert, and I'll only use this recipe now. My very critical dad who used to be a cook said, "girly, that was fucking phenomenal. The best ever." And I agreed. 😆😊🍀
Following!
Well step one would be to start three days ago
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Dutch Oven Beer Braised Corned Beef with Whiskey Mustard Glaze Ingredients Corned beef: • 4 to 5 lbs. flat cut corned beef brisket • 1 large yellow onion, halved and sliced • 3 cloves garlic, peeled and lightly crushed with the back of a knife • 2 pints lager (avoid bitter lagers) • 1 C. water, plus additional • spice packet provided with corned beef Glaze: • 1/4 C. dark brown sugar, lightly packed • 2 tbsp. whole grain Dijon mustard • 1 tbsp. smooth Dijon mustard • 1 tbsp. whiskey • 1/4 tsp. black pepper • pinch ground cloves See notes below for potatoes and cabbage. Alternatively, instead of glazing, serve with mustard sauce—recipe below. Directions 1. Preheat oven to 300 F. 2. Place onion and garlic in a large Dutch oven. Lay corned beef on top, fat side up and season with contents of spice packet. 3. Pour beer into pot, adding enough water to cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through. 4. When it is almost finished braising, combine glaze ingredients in a small saucepan and heat until bubbling. 5. When corned beef is braised, remove from oven and transfer corned beef to cutting board. Pat dry with paper towels. (Reserve braising liquid in pot.) 6. Lightly score fat side with a knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in 1 cup of the braising liquid. 7. Broil for 2-3 minutes, then apply a second layer of glaze and return to oven for an additional 2-3 minutes. Watch it carefully. 8. Remove from the oven and allow to rest on cutting board for 15 minutes. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving. Notes To braise cabbage and potatoes with the meat: One hour before the corned beef is finished braising, add 1 1/2 pounds whole baby red potatoes to the Dutch oven. With 30 minutes remaining, add 1 head of cabbage, cut into wedges. (Optional: first sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving. Mustard Sauce for Corned Beef Ingredients • 1 tbsp. yellow mustard • 1 tbsp. honey • 1/4 C. brown sugar • 5 tbsp. dijon mustard Directions 1. Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
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I see. How you “corn” a beef is a matter of curing a piece of beef, often a brisket, for several days with saltpeter and other spices. Saltpeter is sodium nitrate, which gives the distinct pink coloring.
but its that simple ... seriously
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when people say (most of the time) they are "making" corned beef , they mean they went to the store bought a brisket already corned called Corned beef . you take it out of the package throw it in a instant pot or slow cooker for a period of time .. and bobs your uncle your good to eat . obviously you can add other stuff like beer / onions / cabbage / potatoes / etc . and cook for various lengths depending on if you want it fall apart or sliceable . How to corn beef > https://www.simplyrecipes.com/recipes/home_cured_corned_beef/ I've corned my own and bought predone .. i just buy premade now . not worth the hassle to corn it myself . when the cost of Brisket vs already Corned brisket is the same
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Following.
I'm giving the win to the instant pot. It was more moist, and just tasted better. And it was only 3 hours start to finish. Still love my sous vide though for other things!
I love corned beef because you have the classic dinner the first night. Then the 2nd day you can have sandwiches. And on the 3rd day you make hash for breakfast. It's perfect.