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Corned Beef Brisket IP

Wow.. how easy is this?? Normally I do a beef brisket in brine, but this one was the packaged corned beef already pickled.. or what ever it is they do. It was a little guy, 380 grams and only an inch thick, so I had to alter the cook time. This worked… 25 minutes pressure cooking and 7 minutes natural release.

Wash the meat well in cold water.
In the bottom of the instant pot.. seems my package of corned beef didn’t have seasonings, I made my own:

4 cups liquid. I had chicken and beef broth in the fridge, so used that, and the last cup was water mixed with one tsp Better than Beef Bullion. Add one chopped onion, 3 cloves smashed garlic, some pepper corns, coriander seeds, 3 small bay leaves, a pinch of ginger and nutmeg, 3 whole cloves. Put the meat on the trivet, put lid on, open the vent and pressure cook 25 minutes. Let it naturally vent 7 minutes. Remove from IP and add potatoes and carrots, chopped to be about the same size as the potatoes. Pressure cook right in the juice for 3 minutes.

Serve! It was very good with sour cream. I’m sure cabbage would have been great, but I just can’t convince Greg of that!



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