Beer-Braised Corned Beef and Cabbage Pressure Cooker Recipe

Beer-Braised Corned Beef And Cabbage Pressure Cooker Recipe

Ingredients

SERVES 4 to 8 – Cooker: 6- to 8-quart – Time: 60 minutes for meat, 6 minutes for vegetables at HIGH pressure

• 1 (12-ounce) bottle beer, strong or mild-flavored, as desired
• 2 cups water or as needed
• 2 large white or yellow onions, each cut into 6 wedges
• 3 cloves garlic, peeled and smashed
• 1 (3- to 4-pound) corned beef brisket with pickling spice seasoning packet, rinsed
• 6 medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch chunks on the diagonal
• 1 medium head white cabbage, cut into 8 wedges, each securely tied with kitchen twine
• dijon mustard, for serving.
• prepared horseradish, for serving.

Method

1. In a 6- to 8-quart pressure cooker, combine the beer, water, onions, garlic, and corned beef pickling spices (first wrap the spices in a double thickness of cheesecloth and tie it shut)
2. Place the corned beef on top; don’t worry if it touches the sides of the pot
3. If the meat is too big to lay flat in your cooker, cut it in half and stack the pieces one atop the other
4. Bring the liquid to a boil over medium-high heat
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 60 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Discard the spice bag
13. Transfer the meat to a platter and, using a slotted spoon, remove the onions to a serving bowl; leave the garlic in the pot
14. Tent both with aluminum foil to keep warm
15. Add the potatoes and carrots to the cooker and place the cabbage wedges on top
16. Close and lock the lid
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 6 minutes
19. Remove the pot from the heat
20. Open with the Natural Release method; let stand for 15 minutes
21. Quick Release any remaining pressure
22. The root vegetables should be cooked through and cabbage crisp-tender
23. Using a slotted spoon, remove the vegetables to the bowl with the onions
24. Serve the corned beef, sliced across the grain, in thin slices arranged over a bed of the vegetables
25. Spoon some of the broth over all and serve with the mustard, horseradish, a cabbage wedge for each serving, and more juices from the pot on the side
26. Good with fresh rye bread or Beth’s Seeded Irish Soda Bread

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