Easy Corned Beef and Cabbage

5 from 36 votes

Easy Corned Beef and Cabbage

Easy Corned Beef and Cabbage is a healthy and hearty dinner option for St. Patrick’s Day. To save time, corned beef is cooked in an Instant Pot and served with boiled fresh cabbage, carrots, pearl onions and baby potatoes finished with parsley garlic butter and creamy horseradish and mustard dipping sauce.

Prep Time15

Cook Time1 30

Total Time1 45

Course: dinner

Cuisine: American, Irish

Servings: servings

Calories: 617kcal

Author: Agnieszka

Ingredients

Corned Beef

4 lbs corned beef brisket all fat trimmed off spice packet reserved
1 medium onion peeled and sliced
1 bay leaf

Boiled Vegetables

1 ½ lbs small potatoes
12 oz baby carrots
1 head cabbage 1-1 ½ lbs
5 oz pearl onions fresh or frozen
1 teaspoon mustard seeds
½ teaspoon whole coriander seeds
2 bay leaves
2 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoon butter
3 tablespoon fresh parsley leaves chopped
1 small garlic clove optional

Creamy Horseradish Mustard Sauce

½ cup plain whole milk yogurt
3 teaspoon grated prepared horseradish from a jar
2 teaspoon brown or whole seed mustard
pinch of salt and pepper

Instructions

Remove the corned beef from the packaging saving the spice packet, give the meat a quick rinse and pat it dry with paper towels.
Place the sliced onion on the bottom of an Instant Pot, insert the metal rack on top of the onion and put the meat on the rack. Add the spice packet and 1 bay leaf.
Add 4 cups of water into the Instant Pot, close the lid and set to high pressure for 1h30mins.
While the meat is cooking in the pressure cooker, prep the vegetables: peel the pearl onions, half the carrots if they’re thick, and cut cabbage into wedges. Make sure to remove the hard core first.
Prepare the Horseradish Mustard Sauce: place all ingredients in a small bowl and mix together until smooth. Place in the fridge until ready to serve.
In a large pot or dutch oven, bring 10 cups of water to a boil. Add the salt. If you have a small spice bag, place the mustard seeds, coriander, pepper corns and bay leaf in the bag and add to the pot. If not, just add the spices to the boiling water directly.
When the Instant Pot shows that there are 30 minutes left for the meat, place the carrots and potatoes into the boiling water. Boil for 15 minutes and add cabbage and onions. Boil for another 20 minutes. Drain on a colander, discard the bay leaf and peppercorns (if not using a spice bag) and place back in the pot. Cover with a lid to keep the vegetables warm.
By now, the Instant Pot should be ready to be opened. If not, release the pressure manually. Open the lid and remove the meat. Reserve ¼ cup of cooking liquid to make parsley butter sauce.
In a small saucepan or skillet melt the butter, add the minced garlic and the reserved beef cooking liquid and cook for a couple minutes to reduce. Turn off the heat and stir in fresh parsley.
Remove any visible fat from the meat (unless you like it) and shred the meat into long strips using 2 forks.
Arrange the shredded beef on a platter, surround by potatoes, carrots, cabbage and onions. Pour the parsley butter sauce over the vegetables.
Serve immediately with creamy horseradish and mustard sauce.

Notes

If your beef comes with no spice package but it comes with spices rubbed in instead, just place it in the Instant Pot or slow cooker as is and follow the rest of the recipe.

Nutrition