INSTANT POT ST PATRICK'S CORN BEEF & CABBAGE ENJOY DAN:

INSTANT POT ST PATRICK’S CORN BEEF & CABBAGE by CHEF DAN:

Serves 6

INGREDIENTS:

1-onion, sliced

4 garlic cloves, lightly smashed

2-tablespoons picking spice (recipe to follow)

2.5-cups water

4-pounds beef brisket, rinsed and trimmed of excess fat

6-thyme springs

1-(12 ounce) bottle of Guinness

1-pound red skinned potatoes, cut into cubes

1 heat cabbage, cut into 8 wedges

1-pound baby carrots

2-tablespoon butter

Serve with whole grain mustard recipe (follow)

PICKLING SPICE:

1-teaspoon EACH mustard seeds, coriander seeds, and black peppercorns

1/2-teaspoon juniper berries (about 12)

1/4-teaspoon allspice berries, (about 6)

2-dried bay leaves

DIRECTIONS:

1.    In a mortar and pestle, coarsely crush the ingredients, set aside.

MUSTARD RECIPE:

1/2-cup sour cream

1/4-cup horseradish

2 tablespoons whole grain mustard

DIRECTIONS:

1.    Whisk all ingredients together and serve with the corn beef.

DIRECTIONS INSTANT POT:

1.    Place the corn beef in the pot fat side up on a rack on top of the onions

2.    Add picking spice and pour beer over the brisket.

3.    Seal lid and set on PRESSURE COOKER for 85 minutes.

4.    Let pressure release for 20 minutes then manually release.

5.    Remove corned beef and place on a cutting board, cover to keep warm

6.    Strain the liquid and discard solids, saving 2 cups liquid and place in pot.

7.    Add potatoes, carrots and cabbage wedges.

8.    Reserve reamaning cooking liquid.

9.    Seal lid with vegetables and set PRESSURE COOKER for 4 minutes.

10  Quick release pressure.

11  Slice corned beef against the grain.

12  Spoon a little bit of reserved liquid over the corn beef slices on the platter.

13  Drizzle with melted butter, serve with mustard recipe and enjoy.

ENJOY DAN:                        DON’T FORGET TO SHARE AND SLOW THE FORK DOWN!!