Corned beef and Cabbage recipe (St. Patrick's Day )
Steve cooks a beautiful Irish American St. Patrick's Day dish.
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Music Composed & Performed by Steven Dolby
Horseradish and Mustard Slow Cooker Brisket, Perfect for Sunday Roast
We have combined traditional flavors of Mustard and Horseradish in the Slow Cooker Brisket dish. The bed of vegetables adds to the flavor but the horseradish and mustard on the meat is crucial, if you can marinade the meat for 1 hour or preferable over night, you will notice the difference at the end of cooking.
*It doesn't matter how many carrots or celery sticks you use, so don't worry about that too much, it is mostly for flavor.
Serves 2
500g Beef Brisket Joint
1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard
2 Onions `
4 Celery Sticks*
2 Carrots*
3 Garlic Bulbs
*this amount doesn't matter as it is just for Flavour
Corned Beef and Cabbage Sizzler
This traditional Irish dish is a centerpiece for St. Patrick's Day. Corned beef and cabbage with potatoes and carrots is a hearty and tasty meal everyone will love. The 4 Qt. Mini Dutch makes for the perfect all-in-one cooking experience.
To get more information on the 4 Qt. Mini Dutch with Fondue Accessories, click here to get in contact with a Saladmaster Dealer near you.
Corned Beef and Cabbage Recipe
Yield: 8 servings
Ingredients:
• 3-4 lbs. corned beef roast with pickling spice packet
• 5 carrots cut into 3 to 4 pieces each
• 9 small potatoes cut into halves
• 1 large yellow onion cut on #3 cone
• 6 sprigs fresh thyme
• ½ head Savory cabbage cut into 1 1/2 –inch wedges
• 1 8-ounce beer prefer lager
• ½ cup sour cream (optional)
• 3 tablespoons prepared horseradish (optional)
Directions:
1. Preheat 4 Qt. Mini Dutch on medium heat.
2. Process onion on the #3 cone and set aside.
3. Place roast in Mini Dutch and sear with cover slightly cracked for 5 minutes or until roast released from bottom.
4. Flip roast and cover. Cook for 30 minutes on between medium to medium-low.
5. Add onion, potatoes and carrots Special note: Pan should be full to the top.
6. Add pickling spice packet (provided with roast) and fresh thyme.
7. Pour beer over vegetables.
8. Cover and cook on medium to medium-low for 1 hour or until potatoes are done
9. Add cabbage and cover with 8” Chef’s Gourmet Skillet as a high dome cover. Cook for 20 minutes or until cabbage is al dente. Special note: Pan will be full to the top. Because of this, you will need to utilize the 8” Chef’s Gourmet Skillet to cover the cabbage. To help make the seal, add 2 tablespoons around lip of pan and spin cover to force a seal.
10. Time to enjoy! Just for fun as a side sauce. Mix ½ cup of sour cream with 3 tablespoons of prepared horseradish.
Special note: Cooking time may vary due to cooking surface. On glass top surfaces, the temperate setting for medium to medium-low is between 3 to 4 on the dial. Gas range will be warmer. You may need to adjust.
Nutrition Facts Amount Per Serving:
Calories 891
Total Fat 47g
Saturated Fat 5g
Cholesterol 142mg
Sodium 246mg
Carbohydrate 41g
Fiber 7g
Sugars 7g
Protein 69g
Roast Beef Brisket with Veggies Recipe
Beef brisket for me is a versatile cut of meat as it definitely works so well in many Pinoy dishes that I cook like nilaga, mechado, caldereta, kare-kare, sinigang and many many more. I know it's a bit fatty but I'm not the type of person who shy away from fat. For me fat is flavor. Although of course you can trim some of those fats if you prefer it to be leaner. There's nothing wrong with it.
In this recipe, I just season it and then pop it in the oven together with my vegetables of choice then forget about it for 1 1/2 hours. It's really not so meticulous and the end result is very delicious.
This dish goes really well with your favorite steak sauce. As for me, I created my own with ketchup, worcestershire sauce, liquid seasoning, and hot sauce.
Try this dish and surely you will love it.
MUSIC
Snack Time by The Green Orbs
Instant Pot Corned Beef, Cabbage, Potatoes, and Carrots | St. Patrick's Day 2023
I think I’ve made more videos involving corned beef than any other single “holiday” food on this channel. Every year, I find myself buying up a few when they go on sale (too expensive the rest of the year) and then the inspiration strikes to record another one even though I have to hurry up to get it out in time to be relevant! This time it feels a little different because I’ve been trying to “up my game” by adding voice-overs and other improvements to my channel so I really wanted to do an update on a classic corned beef and cabbage recipe. Hope you enjoy!
NOTES & OPTIONS:
• Flat vs Point Cut: The flat cut is meatier and more expensive while the point cut is much fattier and less expensive. Flavor-wise, I prefer the point, but you’ll still have delicious results with the flat.
• What Size to Buy? Plan for ¾ lb of uncooked weight per person or 1 lb per person if you want leftovers. The piece in the video was a good size for 4 generous servings. I’ve done up to 7 lbs into a 6qt pot, but cut it in half so that the pressure will be able to penetrate through to the center of the meat. I haven’t used my 8qt pot for corned beef, but I suspect you could fit up to 10 lbs in one of those. Let me know if anyone knows for sure and I’ll update this note.
• Cooking Liquid Options: I’ve used broth, dark beer (Guinness), light beer (Heineken), a mix of beef broth and Guinness, and plain water. They all work, but I think my favorite is the beef/Guinness mix.
#cornedbeef #cabbage #stpatricksday #stpaddys #instantpot #madewithfilmora
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
1 large onion, thickly sliced
1 head garlic, peeled (10-12 cloves)
spice packet from corned beef
1-2 TB pickling spice (depending on how big the spice packet is)
1 large bay leaf
2 cups cooking liquid: beef broth, beer, or a mix (Better-than-Bouillon in the video)
2-4 lb corned beef brisket, flat or point (2¾ lb flat cut in the video...up to 7 lbs for 6qt pot)
¼ – ½ cup prepared horseradish (or other topping like mustard, spice packet, etc.)
2 lbs potatoes (baby reds/yellows in the video)
1 lb carrots, peeled, 2” pieces
1 large cabbage, cut into 8 wedges with core still attached (2½ lb cabbage in the video)
Instructions:
1. Into an unheated Instant Pot, add the onion, garlic, spice packet and extra pickling spices, bay leaf, and cooking liquid of your choice. Stir to distribute everything across an even layer.
2. Rinse the corned beef well to remove all of the brining liquid and pat it down with a paper towel. Place it on a trivet, fat side up, and lower into the pot to rest over the cooking liquid. It’s okay if some liquid is touching, but not submerged – we want to pressure steam rather than boil the meat.
3. Spread the horseradish over the top of the fat in an even layer, about ¼ inch thick.
4. Lock and seal the lid and cook on high for 75 minutes followed by a full natural pressure release before reopening the lid. Lift the trivet and beef out and place on a tray to rest and cool.
5. Strain or scoop out the spent aromatics and spices, leaving the cooking liquid in the pot. Now add the vegetables in this order: potatoes on the bottom, carrots in the middle, and cabbage wedges on top.
6. Lock and seal the lid and cook on high for 3 minutes followed by a quick pressure release.
7. Scoop out the vegetables to a serving dish. Shred the corned beef or thinly slice it against the grain. Serve with extra cooking liquid over the top and ENJOY!
Instant Pot Corned Beef and Cabbage, Potatoes, and Carrots with Horseradish and Mustard Spread
I wasn’t planning on making any corned beef recipes this year, but when I saw the deal on this piece of meat, I just had to buy one! Steve chimed in that I might as well make a video for it, so here it is!
The idea for the horseradish comes from Bruce Weinstein and Mark Scarborough’s book Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model (link below). I meshed the idea in with my standard recipe and the result was delicious! Don’t worry about the horseradish and mustard spread being too strong – they mellow out during cooking and add a great flavor to the meat. I even saved the layer that I scraped off of the top to use as a mustard spread when I made corned beef sandwiches the next day. YUM!
NOTES:
• You can use beef broth or apple juice instead of beer if you prefer not to use alcohol.
• The spice packet that came with my corned beef was huge at about 2 tablespoons so I only needed 1 extra tablespoon of pickling spice to make up the total of 3 that I wanted. You can adjust accordingly.
• Save the top layer of horseradish/mustard/pickling mix to use as a spread for the meat – pick out and discard any large pieces like whole cloves or allspice berries.
• To shred or to slice? That is the big question. If you prefer sliced, cut against the grain. If you prefer shredded, use two forks to pull the meat strands apart. I love it either way, but if I had to pick one, it would be shredded.
• Leave the fat on during cooking to flavor the meat. Only cut the fat away after cooking if you don’t want it, but I find it to be absolutely melt-in-your-mouth divine!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model:
Today’s Ingredients:
3 TB whole grain mustard
3 TB prepared horseradish
3 lb corned beef brisket, rinsed and patted dry, spice packet reserved
1 medium onion, large sliced
6 garlic cloves
1 TB pickling spice
1 bottle Guinness or other dark beer – use beef broth or apple juice if you avoid alcohol (11.2 oz Extra Stout in the video)
2 lbs potatoes, 2-3” inch cuts
1 lb carrots, 2-3” inch cuts
2-2½ lb savoy cabbage, cut into 8 wedges and core removed (regular green cabbage if fine!)
Instructions:
1. In a small bowl, mix the mustard and horseradish until thoroughly combined. Spread ¼ of the mixture on the bottom (meaty side) of the patted-dry corned beef brisket. Place the brisket on a trivet with handles, meaty side down. Now spread the remaining mixture all over the top (fatty side) and sides of the brisket. Make a good layer on top to give the spices something to stick to later.
2. Place the onions, garlic, 1 tablespoon pickling spice, and Guinness (or broth) into the unheated Instant Pot. Place the brisket on the trivet into the pot.
3. Sprinkle the spice packet evenly over the top of the brisket.
4. Lock the lid and cook on manual/high for 75 minutes followed by a 15 minute natural pressure release. Release any remaining pressure and reopen the Pot.
5. Lift the brisket and trivet out onto a cutting board to rest. Use spider to scoop out and discard the spent veggies and spices out of the pot leaving only the liquid. Or you can use a strainer.
6. Layer the last three veggies into the pot: potatoes on the bottom, then carrots, and cabbage wedges on top.
7. Lock the lid and cook for 3 minutes on manual/high followed by a quick pressure release before reopening the lid.
8. Scrape the mustard/horseradish/spice spread off the top of the brisket. Save this to use as a spread, but do pick out any whole cloves or allspice berries. You may also choose to scrape away the fat layer, but please don’t! It’s so yummy!
9. Slice against the grain or shred the brisket and serve with the cabbage, potatoes, and carrots.
10. ENJOY!