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A St. Paddy's day must!
2 pounds corned beef
4 cups Guinness beer
1 medium onion, quartered
4 garlic cloves
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
3 whole cloves
3 bay leaves
6 carrots, peeled and cut to 2.5 inches in length
4 red potatoes, quartered
1 cabbage, cut into 8 wedges
2 tablespoons Mediterranean Medley
Rinse the corned beef under cold water.
Add rinsed corned beef, onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups cold Guinness beer to the Instant Pot pressure cooker.
With the venting knob in the venting position, close the lid, then turn the venting knob to the sealing position. Pressure cook at high pressure for 70 minutes and natural release (~15 minutes).
If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from the sealing position to the venting position. Open the lid carefully.
While the Instant Pot is natural releasing, prepare the vegetables.
Set aside cooked corned beef and ~750ml of the hot liquid in a large serving bowl (there should be about 1.5-2 cups of liquid left in the Instant Pot). Add potatoes, carrots, cabbage, and Mediterranean Medley olive oil to the Instant Pot.
With the venting knob in the venting position, close the lid, then turn the venting knob to sealing position. Pressure cook at high pressure for 2-3 minutes and quick release. Open the lid carefully.
On a chopping board, cut the corned beef against the grain in 1/8 inch slices. Serve with the cooked veggies.