📝 About This Recipe
This Irish-American classic is transformed from a day-long simmer into a succulent, melt-in-your-mouth masterpiece using the magic of the Instant Pot. By pressure-cooking the brisket in a fragrant bath of pickling spices and dark ale, we achieve a tender texture that rivals any traditional stovetop method. The vegetables are added at the very end to ensure they remain vibrant and perfectly al dente, soaking up the rich, salty essence of the cured beef.
🥗 Ingredients
The Beef & Aromatics
- 3-4 pounds Corned Beef Brisket (Flat cut preferred for even slicing; include the spice packet)
- 1 large Yellow Onion (peeled and cut into thick wedges)
- 4 cloves Garlic (smashed and peeled)
- 1 tablespoon Pickling Spice (use the packet from the beef plus extra if desired)
- 2 pieces Bay Leaves (dried)
Cooking Liquid
- 3 cups Beef Broth (low-sodium to control saltiness)
- 12 ounces Dark Ale or Stout (adds deep, malty complexity)
- 1 tablespoon Brown Sugar (balances the brine's saltiness)
Vegetables
- 1 pound Red Potatoes (small, halved or quartered into uniform sizes)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 1 head Green Cabbage (cut into 8 thick wedges with the core intact)
For Serving
- 2 tablespoons Unsalted Butter (melted, for drizzling over vegetables)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1/2 cup Stone-ground Mustard (served on the side)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it thoroughly under cold running water to remove excess surface brine. Pat dry with paper towels.
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2
Place the onion wedges and smashed garlic cloves into the bottom of the Instant Pot inner pot.
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3
Place the corned beef brisket on top of the onions, fat-side up. If the brisket is too large, you may cut it in half to fit comfortably.
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4
Sprinkle the pickling spice packet (and extra spice if using) and the brown sugar over the top of the beef.
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5
Pour the beef broth and the dark ale around the sides of the beef, ensuring you don't wash off the spices on top. Add the bay leaves to the liquid.
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6
Secure the lid and set the steam release valve to the 'Sealing' position.
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7
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 85 minutes for a 3-4 lb brisket.
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8
Once the cooking time is complete, allow the pressure to release naturally for 15-20 minutes. This prevents the meat from toughening up. Manually release any remaining pressure.
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9
Carefully remove the beef from the pot and transfer it to a cutting board. Tent it loosely with aluminum foil to keep warm and let it rest.
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10
Strain the cooking liquid through a mesh sieve to remove the spent onions and spices, then return about 1.5 to 2 cups of the liquid back into the Instant Pot.
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11
Add the potatoes and carrots to the liquid. Place the cabbage wedges on top of the root vegetables.
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12
Secure the lid again and set to High Pressure for 3 minutes. When done, perform a Quick Release of the pressure immediately to prevent the cabbage from turning mushy.
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13
Slice the rested corned beef against the grain into 1/4-inch thick slices. This is crucial for a tender bite.
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14
Arrange the sliced beef on a large platter surrounded by the steamed carrots, potatoes, and cabbage.
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15
Drizzle the vegetables with melted butter and a splash of the cooking liquid. Garnish the entire dish with fresh parsley and serve with mustard.
💡 Chef's Tips
Always rinse your corned beef; it is cured in a very salty brine, and skipping the rinse can result in an overly salty final dish. Slicing against the grain is the most important step for texture; look for the direction of the muscle fibers and cut perpendicular to them. If you prefer a crispy fat cap, place the cooked beef under a broiler for 3-5 minutes after pressure cooking but before slicing. For the best vegetable texture, never cook them at the same time as the meat; the meat takes much longer, and the veggies will disintegrate. If using a 'Point Cut' instead of a 'Flat Cut,' increase the meat cooking time by 10 minutes as it contains more connective tissue.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce for a spicy kick that cuts through the richness of the beef. A warm loaf of Irish Soda Bread is the perfect tool for soaking up the flavorful cooking juices. Pair with a cold pint of Guinness or a crisp dry Irish cider to complement the malty notes in the broth. Leftovers make incredible Reuben sandwiches the next day with rye bread, Swiss cheese, and sauerkraut. Offer a side of colcannon (mashed potatoes with kale or cabbage) if you want an extra dose of traditional Irish comfort.