Classic Corned Beef with Cabbage & Potatoes
Classic Corned Beef is an ideal entree for Saint Patrick's Day. We give you
two ways to cook it...in an Instant Pot/pressure cooker or in the oven.
Ingredients
- 1 (2 1/2 - 3 1/2 pound) boneless Corned Beef Brisket
- 5 cups water, divided
- 1 medium head cabbage (about 2 pounds), cut into wedges
- 8 ounces Yukon Gold potatoes, cut into 8 wedges
- 8 ounces carrots, cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Instant Pot/Pressure Cooker Method
- Place Corned Beef Brisket and 1/2 cup water in a 6-quart electric
pressure cooker/Instant Pot. If seasoning packet is included with corned
beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid.
- Use beef, stew or high-pressure setting on pressure cooker; program 70
minutes on pressure cooker timer.
- Use quick-release feature to release pressure; carefully remove lid.
Remove beef; keep warm.
- Add potatoes, carrots and cabbage to pressure cooker. Close and lock
pressure cooker lid.
- Use beef, stew or high-pressure setting on pressure cooker; program 3
minutes on pressure cooker timer.
- Remove fat from brisket, if desired. Carve brisket into thin slices
across the grain. Combine butter, salt and pepper in small bowl. Drizzle
over vegetables. Serve brisket with vegetables.
Oven Method
- Heat oven to 350 degrees F.
- Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side
up. Bring to a simmer. Do not boil. Cover tightly and cook in 350 degrees F
oven for 2 1/2 to 3 hours or until fork-tender.
- Transfer brisket to cutting board, reserving any liquid in stockpot;
cover brisket with aluminum foil. Let stand 15 to 20 minutes.
- Meanwhile add 2 cups remaining water to same stock pot with reserved
liquid. Place steamer basket in stock pot. (Liquid should not touch bottom
of basket.) Place cabbage, potatoes and carrots in basket. Bring to a boil.
Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until
fork-tender.
- Remove fat from brisket, if desired. Carve brisket into thin slices
across the grain. Combine butter, salt and pepper in small bowl. Drizzle
over vegetables. Serve brisket with vegetables.
Yield: 6 to 8 servings
Nutrition information per serving: 300 Calories; 19 g Total Fat; 7 g
Saturated Fat; 9 g Monounsaturated Fat; 91 mg Cholesterol; 1020 mg Sodium; 15 g
Total carbohydrate; 18 g Protein; 2.5 mg Iron; 3.1 mg Niacin; 0.4 mg Vitamin B6;
74.2 mg Choline; 1.4 mcg Vitamin B12; 4.2 mg Zinc; 28.3 mcg Selenium; 4.2 g
Fiber
Recipe and photo used with permission from:
Texas Beef Team
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