GLAZED CORNED BEEF RECIPES
CORNED BEEF – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 120 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
RECIPE FOR CORNED BEEF AND CABBAGE - MCCORMICK
Whether you're prepping for St. Patrick's Day or simply want a hearty yet simple weeknight meal for the family, this recipe for corned beef and cabbage is a great pick. With this family-loved traditional Irish dish, you simmer the beef with pickling spices low and slow in a large stock pot or Dutch oven, followed by adding potatoes, carrots and cabbage. The result? Melt-in-your mouth corned beef, tender potatoes and carrots, and slightly crispy cabbage. Serve this corned beef and cabbage dinner with soda bread, glazed carrots or a simple salad for a complete meal you'll love. Cooking corned beef doesn't have to stop here — be sure to check out our recipes for corned beef sandwiches and corned beef dip.
Provided by McCormick
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
- Bring just to boil. Reduce heat to low; cover and simmer 2 hours. (Do not boil.) Add potatoes and carrots; simmer 30 minutes longer. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
- Slice brisket across the grain. Mix butter and parsley; brush on vegetables.
Nutrition Facts : Calories 393 Calories
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