Ingredients

The following ingredients have 8 Servings
  • 4 pounds Corned Beef (flat or point)
  • 1 medium Yellow/Brown Onion (cut in half)
  • 3 cloves Fresh Garlic (crushed)
  • 1 bottle Guinness Stout Beer ((or water))
  • 1 Tablespoon Pickling Spices ((should be included with corned beef))
  • 1 Bay Leaf
  • 1 pound Red Potatoes (medium (figure one serving per person))
  • 3 cups Fresh Water ((approximately))
  • 1 large Cabbage (quartered)
  • 3 Tablespoons Light Brown Sugar
  • 3 Tablespoons Brown Mustard

Instruction

  • Remove corned beef from package and set aside package of pickling spices. 
  • Rinse corned beef under cold water to remove gel.
  • Soak corned beef in water for 1 hour to remove excess salt.
  • Place corned beef into cooking pot and toss in onion, garlic, pickling spices and bay leaf.
  • Add beer and enough water to just barely cover meat.
  • Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 65 minutes.
  • When beep sounds, wait until pressure releases (about 15-20 minutes) naturally and then remove lid. (Pressure can be manually released after 15, if need be.)
  • Remove corned beef to a deep platter/plate and spoon over some of the liquid (about half a cup). Cover with lid or foil to keep warm.
  • Add red potatoes into liquid in cooking pot. Place cabbage on top. Cabbage does not need to be submerged.
  • Cook at high pressure for 2 minutes. When beep sounds, carefully release the pressure.
  • Slice corned beef against the grain.  Place potatoes and cabbage onto serving platter and drizzle a little more liquid over beef to keep it moist.
  • Serve with your favorite mustard and a cold beer or your beverage of choice.