Hooray, it’s March! You know what that means: St. Patrick’s Day is just around the corner! It’s time to embrace the festive spirit, hunt for leprechauns, and maybe even snag a pot of gold. While I’ve never caught a leprechaun, I do have something magical simmering in my kitchen: corned beef and cabbage. This hearty Irish dish is a delight, with the salty, garlicky beef infusing its rich flavors into all the accompanying vegetables.
Traditionally, preparing corned beef and cabbage can be quite time-consuming. Beef brisket, being a tougher cut of meat, usually requires hours of simmering to become tender. But thanks to my Instant Pot, I can whip up this classic dish in a fraction of the time. My recipe, inspired by the traditional slow-cooked version, allows you to enjoy tender corned beef in just 90 minutes, followed by a quick cook for the vegetables. In no time, you’ll have a beautiful Irish meal ready to serve.
If your corned beef brisket doesn’t come with a spice packet, don’t worry! I have a simple recipe for creating your own spice blend, which you can find in this post.
Ingredients
- 4-5 garlic cloves
- 4 cups water
- 2.5-3 lbs corned beef brisket (with spice packet)
- 2 lbs petite red potatoes, quartered
- 3 cups baby carrots
- 1 head of green cabbage, cut into large wedges
Full instructions in the next page
