I love this dish for the tradition it brings and that I can get everyone at the table to enjoy it! While visiting Ireland I was informed that Corned Beef and Cabbage was something from the Americas and not traditionally Irish. It is something the Irish relied on when they immigrated during the potato famine, and the traditional Boiling Bacon that IS Irish can't readily be found in the U.S.
So that said, Corned Beef and Cabbage it is! We rely on it for tradition in the United States because it is something that the Irish immigrants would have eaten once they arrived. When you think about it, many of the deli owners back in the day were Jewish and pork was not cared for well in the U.S. at that time, so they found a new way to celebrate with food.
Corned Beef and Cabbage Preparation.
I stray a little bit from the way it has been cooked in recent years. Before I knew any better I used to make my corned beef in a crockpot and let it sit till it was nearly dead! For the second time!
But now I have learned to just slow cook it enough to tenderize it, then I finish it in the oven with a simple glaze, and you have pure perfection in your mouth! I also roast my cabbage in steaks, this results in some perfection too, it gives a nice balanced flavor, while allowing it to be left slightly crisp at the same time.
With the evolution of the InstantPot, I now pressure cook my corned beef for a few minutes then allow it to slow cook in there for about 2 hours. It speeds up the process, get's the meat tender, and still keep it somewhat traditional. I also like this process because then I quickly steam the potatoes and carrots in the leftover juices, giving them a punch of flavor from the salty water.
Then throw them on the pan with the cabbage and let them finish roasting. This lets them caramelize a bit and finishes the cooking process at the same time. Instructions for this will be in the recipe card.
I know this process gives a couple more steps to getting dinner on the table, but in my opinion, it is so worth it. Instead of a one-note, same textured meal hitting the table, you get a distinguishable layer of ingredients that all have their own flavors and textures. A few more steps, but an overall better meal in the end!
More Irish Goodness from KK!
Grab these beautiful recipes for traditional Irish Potato Bread and Soda Bread to pair with your Corned Beef. I have also shared this Irish Shortbread recipe that is perfect at tea time and is also the best companion for this Irish Coffee. This recipe for Colcannon is always welcome on my St. Paddy's Day table and pairs well with some Irish Bangers. And I always buy a way too big corned beef so I can make this Reuben Casserole with the leftovers!
Corned Beef and Cabbage
I use a combination of a pressure cooker and oven to complete this recipe. It gives my desired result, and I have to say it is pretty good. Nothing is mushy, and you have a variety of flavors and textures in the end.
Ingredients
- 1 pkg Corned Beef Brisket
- 1 lb Red Potatoes, small
- 1 lb Carrots, peeled, halved, quartered
- 1 2 lb head Cabbage, halved, core removed, and sliced into steaks
- 3 tablespoons Creole Mustard
- 2 tablespoons Honey
- Kohse Salt and Fresh Cracked Black Pepper
- Olive Oil
Instructions
- In an instant pot or electric pressure cooker fitted with a roasting rack, place the corned beef brisket on the rack and spread the seasoning packet over the top. Cook on manual high pressure for 20 minutes, then cook on "slow cook" low for 2 hours.
- When the brisket is done, remove it from the pressure cooker, reserving the cooking liquid and place the brisket on a sheet pan or roasting rack.
- Place the potatoes and carrots in the pot with the cooking liquid and cook on manual high pressure for 7 minutes.
- Preheat the oven to 425˚F.
- Slice the cabbage into steaks and place them on a sheet pan. Drizzle with olive oil and season with salt and pepper and roast at 425˚ until browned and crisp. When the potatoes and carrots finish in the pressure cooker, add them to the pan and let them brown up a little bit.
- Mix the mustard and honey together in a small bowl and spoon it evenly over the top of the corned beef and place it in the hot oven until browned and crisp, 15-20 minutes.
- When the cabbage is browned and the corned beef is crisped, remove everything from the oven. Let the brisket cool for about 10 minutes before slicing. Serve everything together on a platter.
Notes
If your instant pot has a stainless steele insert you may need to add 1 C of water to the bottom of the pot when you cook the corned beef to prevent getting the burn notification. My pot has a non-stick insert so I haven't encountered it, but other have shared this info with me.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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This looks so good! Very close to how I make mine but love the idea of using creole mustard vs a stone ground. Just got a 15 lb ? corned beef so I’ll def try your recipe w part of it!
YES! It makes all the difference, but 15LB OMG, I have never cooked that much before ??
I didn't have the mustard but I did have cherry garlic preserves so I brushed that on the beef before putting it in the oven to glaze it. There flavor was perfect, and the roast turned out great. I thought it would be dry but it was perfect. Just a note-put a cup of water in the instant pot before pressure cooking the meat. This is usually a given, but since you didn't recommend it I didn't add it and I got the "burn" notice on the instant pot from the drippings. No big deal-added a bit of water and it was fine. Cooking the potatoes and carrots to the cooking water added just the right amount of water. Delish!
Thanks Jen! That is a good note to make on the water in the bottom. My pot has a non-stick coating so I haven't encountered this, but with a stainless pot you will need the extra water on the bottom. I will make a note on the recipe with your recommendation. Sláinte! And Happy St. Patrick's Day 🙂