Ingredients

The following ingredients have 4 Servings
  • 2 pounds corned beef brisket (1.5-inch thick)
  • pickling spices (from corned beef package)
  • 1 yellow onion (medium-sized, peeled and quartered)
  • 3 cloves garlic (roughly chopped)
  • 2 dried bay leaves
  • 3 cups beef stock
  • 1 cup guinness stout beer
  • 1 ½ pounds red potatoes (quartered)
  • 5 carrots (cut into 2-inch pieces)
  • 1 head cabbage (cut into 8 wedges)
  • 3 tablespoons coarse ground dijon mustard
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chopped Italian parsley

Instruction

  • Trim excess fat from the brisket. Rinse under cold water and dry with paper towels.
  • Transfer the meat to the Instant Pot. Add in pickling spices, yellow onions, garlic, bay leaves, beef stock and beer.
  • Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.
  • Select the "manual" setting on "high pressure". Use the "- or +" buttons to adjust the time to 70 minutes. It will take some time (about 10 minutes) for the pot to gather steam and pressurize. You may see some traces of steam exit from the float valve as its pressurizing.
  • Once the display indicates "On" and begins the countdown at "70” it beeps when the cycle is complete.
  • Allow the Instant Pot to "Natural Release" for 15 minutes. Quick release the remaining pressure, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
  • Carefully remove the lid.
  • Line a sheet pan with foil and place the corned beef on top.
  • Add the potatoes, carrots, and then the cabbage to the Instant Pot. The pot will be nearly full.
  • Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.
  • Select the "manual" setting on "high pressure." Use the "- or +" buttons to adjust the time to 3 minutes.
  • "Quick Release" by covering your hand with an oven mitt, and then slide the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
  • Transfer vegetables to a platter.
  • Prepare the glaze for the corned beef. Evenly distribute mustard on top and sides of the corned beef with a spoon.
  • Sprinkle brown sugar evenly on top and sides.
  • Broil the beef on high, about 12-inches from the top of the broiler until a golden brown crust forms, about 5 to 8 minutes. Make sure to check every few minutes as oven temperatures vary.
  • Slice the meat against the grain and serve with potatoes, carrots and cabbage. Garnish with parsley.