While I always acknowledge and honor my Irish roots, this is the week that I also celebrate my Irish heritage. Any relatives remaining in Ireland probably don’t eat corned beef for the St. Patrick’s feast day, but those that emigrated to America most likely do.
Cattle in Ireland were raised for their milk to make dairy products and for their strength in the fields. Beef was a part of the diet only for the wealthy on the Emerald Isle, not for the majority of the population. (Pigs were the most prevalent animal bred for food. Pork is still the most eaten meat in Ireland.) The opposite was true in the United States. Beef was more readily available than pork when the mass migration of Irish came to the shores of the New World. Irish immigrants were forced to replace the bacon they were used to with the corned beef of their Jewish neighbors for economic reasons. Fortunately, the corned beef was similar to their beloved Irish bacon. The Irish-American consumption of corned beef began the association of corned beef with St. Patrick’s Day and Ireland. The pairing of cabbage with the protein is common to both the Old World and the New World.
The version below is updated, making use of the Instant Pot to cut down on the cooking time.
Instant Pot Corned Beef & Cabbage
Instant Pot Corned Beef and Cabbage (adapted from foodnetwork.com) Total Time Required: 2 hours, 20 minutes, Active Time: 30 minutes, Yield: 8 to 10 servings
Ingredients:
- 1 large onion, cut into 1/2-inch wedges
- 4-pound piece corned beef brisket, rinsed
- 2 or 3 sprigs fresh thyme
- 3 whole cloves garlic, peeled
- 2 tablespoons pickling spice
- 12 ounces stout beer
- 1 pound small redskin potatoes, halved
- 4 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1/2 small head green cabbage, core intact and cut into thick wedges
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup loosely packed parsley leaves, chopped
Directions:
Put the onion in the Instant Pot and lay the brisket on top of it.
Add the onion, brisket, and seasonings to the Instant Pot.
Add the thyme, garlic, and pickling spice to the Instant Pot. Add the beer to the pot.
In goes the Guinness!
Add enough water to the pot to cover the brisket. Follow the manufacturer’s guide for locking the lid and preparing to cook.
Add enough water to cover the brisket.
Seal and cook the corned beef on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set it aside.
Remove the meat from the pot and set it aside.
Strain the liquid through a fine mesh strainer into a bowl and return 2 cups of the liquid back to the Instant Pot along with the butter. Add the potatoes, carrots, celery, and cabbage to the Instant Pot. Season the vegetables with salt and pepper. Seal and cook on high pressure for 4 minutes. Quick release the steam.
Add the potatoes and vegetables to the Instant Pot . . .
. . . along with the cabbage.
Whisk together the sour cream, horseradish, and mustard in a small bowl.
Combine the sour cream, horseradish, and mustard for the sauce.
Thinly slice the brisket across the grain and transfer it to a serving platter. Arrange the vegetables around the meat, and sprinkle it all with the parsley.
Arrange the meat on a platter, surrounded by the potatoes and veggies.
Serve the corned beef and vegetables with the sour cream, horseradish, and mustard mixture on the side.
Serve the corned beef and vegetables with the horseradish sauce.
Enjoy some Irish(-American) traditions this week! ~Linda
Instant Pot Corned Beef and Cabbage (adapted from foodnetwork.com) Total Time Required: 2 hours, 20 minutes, Active Time: 30 minutes, Yield: 8 to 10 servings
Ingredients:
- 1 large onion, cut into 1/2-inch wedges
- 4-pound piece corned beef brisket, rinsed
- 2 or 3 sprigs fresh thyme
- 3 whole cloves garlic, peeled
- 2 tablespoons pickling spice
- 12 ounces stout beer
- 1 pound small redskin potatoes, halved
- 4 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1/2 small head green cabbage, core intact and cut into thick wedges
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup loosely packed parsley leaves, chopped
Directions:
Put the onion in the Instant Pot and lay the brisket on top of it. Add the thyme, garlic, and pickling spice to the Instant Pot. Add the beer to the pot. Add enough water to the pot to cover the brisket. Follow the manufacturer’s guide for locking the lid and preparing to cook.
Seal and cook the corned beef on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set it aside.
Strain the liquid through a fine mesh strainer into a bowl and return 2 cups of the liquid back to the Instant Pot along with the butter. Add the potatoes, carrots, celery, and cabbage to the Instant Pot. Season the vegetables with salt and pepper. Seal and cook on high pressure for 4 minutes. Quick release the steam.
Whisk together the sour cream, horseradish and mustard in a small bowl.
Thinly slice the brisket across the grain and transfer it to a serving platter. Arrange the vegetables around the meat, and sprinkle it all with the parsley. Serve the corned beef and vegetables with the sour cream, horseradish, and mustard mixture on the side.