Ingredients
- 3-4 lb corned beef brisket, plus seasoning packet
- 2 large yellow onions, quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 12 ounces beer (any kind)
- 1 cup water
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 1 lb baby potatoes (if using regular potatoes, cut into quarters)
- 1 lb carrots, peeled and cut into 2-inch chunks
- 1 head green cabbage, core removed and cut into 1-inch pieces
- 1/4 cup olive oil
- 2 garlic cloves, minced (for cabbage)
- Salt, to taste
- Pepper, to taste
- 1/4 tsp crushed red pepper flakes, optional
Instructions
- Trim corned beef of excess fat. Rinse under cold water for 1-2 minutes to rinse off excess salt.
- For slow cooker: Place onions, garlic, potatoes, and carrots in the bottom. Add corned beef on top, fat side up. Add seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Stir gently. Cook on low for 8-10 hours until tender.
- For Instant Pot: Trim and rinse the beef. Place onions and garlic at the bottom. Add corned beef on top with the other ingredients. Cover and pressure cook on high for 1 hour 25 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Remove corned beef and vegetables from both methods. Serve hot.
- For cabbage: Rinse cabbage and drain. Heat olive oil in a large pan over high heat. Add half the cabbage, stir in garlic, salt, pepper, and red pepper flakes. Add remaining cabbage, cover, and let sizzle for 2 minutes. Cook on medium-low for 5-8 minutes until tender.
Notes
Rinse corned beef well to remove excess salt for better flavor. Slice against the grain for tender bites. Keep some cooking liquid to pour over when serving.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Pressure Cooking, Slow Cooking
- Cuisine: Irish
- Diet: Paleo