HOW TO MAKE TENDER CORNED BEEF RECIPES

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HOW TO MAKE INSTANT POT CORNED BEEF AND CABBAGE | KI…



How to Make Instant Pot Corned Beef and Cabbage | Ki… image

Our Instant Pot corned beef and cabbage, which is the absolute fastest way to cook this classic dish, gives you perfect corned beef and ultra-creamy vegetables in under two hours, and you don't have to tend to a pot all day.

Provided by Meghan Splawn

Categories     Main dish    Meat dish

Total Time 9300S

Prep Time 2100S

Cook Time 7200S

Yield 6

Number Of Ingredients 10

1 small yellow onion
1 (3-pound) corned beef brisket
4 cups low-sodium beef broth
1 (12-ounce) bottle lager or brown ale
1 tablespoon apple cider vinegar
1 tablespoon pickling spices (or use the included spice packet)
2 teaspoons granulated sugar
1 pound carrots
1 pound small waxy potatoes, such as Yukon Gold or red
1 pound savoy cabbage

Steps:

  • Rinse the brisket and chop the onion. Remove the brisket from its packaging and rinse under cool running water for 1 minute, rinsing off any spices that may have come in the brine. Place the brisket in a 6-quart or larger Instant Pot or electric pressure cooker, cutting it in half if needed to fit. Peel and chop 1 small yellow onion into 1-inch thick wedges and place on top of the brisket.
  • Add the seasonings and cooking liquids. Add 4 cups low-sodium beef broth, 1 (12-ounce) bottle lager or brown ale, 1 tablespoon apple cider vinegar, 1 tablespoon pickling spices or the contents of the spice packet, and 2 teaspoons granulated sugar.
  • Cook under HIGH pressure for 60 minutes. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 60 minutes. It will take about 15 minutes to come to pressure. Meanwhile, prepare the vegetables.
  • Prep the carrots, potatoes, and cabbage. Peel and cut 1 pound carrots crosswise into 1/2-inch thick pieces. Halve 1 pound small waxy potatoes and cut 1 pound savoy cabbage into 1-thick wedges.
  • Let the pressure naturally release for 30 minutes. When the cook time is up, let the pressure naturally release for 30 minutes. Quick release any remaining pressure.
  • Cook the vegetables under HIGH pressure for 3 minutes. Use tongs to transfer the corned beef to a clean cutting board cutting board and cover with aluminum foil. Add the vegetables to the Instant Pot, lock on the lid and seal the valve, and cook under HIGH pressure for 3 minutes. It will take about 6 minutes to come up to pressure.
  • Serve the corned beef and cabbage. When the cook time is up, quick release the pressure. Turn the Instant Pot off and use a slotted spoon to transfer the vegetables to a serving bowl. Slice the corned beef across the grain and serve with the vegetables.

Nutrition Facts : SaturatedFatContent 20.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.5 g, SugarContent 8.3 g, ServingSize Serves 6, ProteinContent 46.8 g, FatContent 50.8 g, Calories 760 cal, SodiumContent 526.7 mg, FiberContent 5.4 g, CholesterolContent 0 mg

FROM SCRATCH CORNED BEEF BRISKET RECIPE - FOOD.COM



From Scratch Corned Beef Brisket Recipe - Food.com image

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Total Time 172 hours

Prep Time 168 hours

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves
water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Steps:

  • Combine all of the brine ingredients and bring to a boil, then cool.
  • In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
  • Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  • After the 6 to 7 days, remove brisket from the brine and discard the brine.
  • Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  • Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  • Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

Nutrition Facts : Calories 985.1, FatContent 44.8, SaturatedFatContent 15.7, CholesterolContent 375, SodiumContent 19351.9, CarbohydrateContent 10.8, FiberContent 0.5, SugarContent 8.5, ProteinContent 125.8

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