I never knew how good corned beef could be until recently. We were vacationing in Maine with our friends Kristy and Kyle, and our priority was seafood and lobster. Obviously. We’d had a couple of good meals, but overall, we were sort of striking out on the exceptional seafood restaurant hunt, so one night we took a chance on an Irish Pub, because there were thousands of excellent ratings, and it sounded easy and satisfying. Ginny ordered a steak and mushroom pie, and holy moley, it was delicious. But the stand out by far was the boiled dinner that Kristy ordered. Neither one of us would have picked corned beef and cabbage as something we just had to eat, but I must say, we were severely misguided. We all had lots of tastes from Kristy’s meal…the tender corned beef, the savory soft cabbage, the whole grain mustard, the Irish brown bread… We went back there the next night and both ordered the corned beef. No regrets!!
I guess most of my corned beef experience prior to this trip had revolved around cheap sandwiches at the horse races when they have them on sale with beer. Not bad when you’re tipsy and in desparate need of grub, but I never thought I was a big corned beef fan. Life is full of surprises.
There is special process for creating this lovely meat. Sam’s Club did the hard work for us. That is, they let the brisket sit in a brine of pink salt for five days and Ginny harvested it from their refrigerated section. If you are doing Paleo, you are in luck. This recipe is totally, 100% Paleo and will definitely fill you up.
The whole peppers and other spices you see on top are magical jewels to be savored with your meal. The more I learn about food, the more fascinated I am. If only I could travel the world tasting the many dishes out there. One can dream…
Back to the dinner table, this corned beef goes really well with Instant Pot roasted carrots, cabbage and onions. I know what you’re thinking…cabbage, seriously? Yes, seriously folks! Cabbage is really good when you simmer it in the Instant Pot with delicious liquids. When well cooked, it is very soft and easy to cut with a fork. The soft, blander flavor of the veggies is a great contrast to the flavor punch of the corned beef. You’re gonna love it!
PREP TIME: 5 minutes COOK TIME: 1 hr., 45 minutes SERVINGS: 8
- 4 lbs corned beef brisket
- 5-6 cups water
- spice packet that was included with the corned beef
- 1 tsp whole black peppercorns
- 3 bay leaves
- 1 pinch ginger powder
- 1 tsp whole cloves
- 1 tsp whole mustard seeds
- 1 tsp all spice berries
- 1 tsp cardamom seeds
- 1 lb. carrots, cut into large chunks
- 1 onion, sliced into chunks
- 1 cabbage, cut into wedges
- whole grain mustard for serving
- Crush all spices except peppercorns with mortar and pestle (rolling pin also works). Place brisket and all spices into Instant Pot (Crock Pots are great, too). Cover with 5-6 cups water, enough to cover the meat.
- Cook with pressure cook function for 80 minutes. Let it natural release the pressure for about 20 minutes. Remove meat from pot and place in foil to keep moist.
- Add carrots, onion and cabbage to Instant Pot with liquid still in pot and pressure cook for five minutes. Serve brisket with veggies and whole grain mustard and enjoy!