Corned Beef & Cabbage
On St Patty's day, I really enjoy a cooked corn beef with cabbage and potatoes. However, since I don't make it that often, I thought I'd take some notes.
Ingredients
- One corn beef (which should come w/ a seasoning packet). This year was 1.7 lb.
- One head of cabbage
- 8 baby red potatoes (switched to yukon and loved the smoothness)
- Like 8 Carrots
- Water
Instructions
- Chop poatoes and carrots to desired size.
- Put thawed corned beef in 5 qt crock pot.
- Put chopped potatoes around beef so they're next to the sides of the crock pot if possible. And carrots can go on top.
- Submerge at least the meat and potatoes in water.
- Put on seasoning packet.
- Low for 5 hours.
- Chop cabbage and put on top
- Low for another 3 hours.
- Pull meat out and chop up perpindicular to grain in half inch pieces.
- Put meat back in, mix and serve.
Instant Pot Version
Ingredients
- 4 lb corned beef
- Medium bag of carrots
- 8 small/4 medium or large potatoes
- 1 cabbage
Instructions
- Put corned beef and juices in IP and almost cover it with water
- Sprinkle seasoning packet over
- Meat setting for 90 minutes & quick release steam
- 15 min before meat is done, peel carrots, wash and cut potatoes into 1 1/2" pieces, and cut cabbage into rubix cube size pieces (or smaller)
- When meat is done, quick release, brush seasonings off meat back into liquid - meat doesn't need them anymore
- Place meat on baking sheet and quickly cover w/ aluminum foil & place in oven or microwave to keep warm
- Place all veggies in liquid from cooking meat
- Manual setting for 4 minutes, quick release right away (getting closer!)
- 4 min was still a little soft, for me, but I think 3 is hard. Maybe 3 minutes with a couple minutes of natural release
- Right before veggies done, take out meat, slice against the grain and serve with veggies!