INSTANT POT CORNED BEEF & CABBAGE ENJOY DAN:

              INSTANT POT CORNED BEEF & CABBAGE by CHEF DAN:

Serves 8

INGREDIENTS:

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

10 each juniper berries

5-allspice berries

2-dried bay leaves

1-flat cut 3-4-pound corned beef brisket

1-onion, peeled & quartered

3-garlic cloves, smashed

1-1/2-pounds carrots, peeled & quartered lengthwise

1-1/2-pounds small red potatoes

1/2-heat green cabbage, quartered lengthwise

1-bottle Gunnies beer

Whole grain mustard for serving

DIRECTIONS:

1.   In a mortar & pestle, coarsely crush seeds, bay leaf.

2.   Add to Instant Pot, along with brisket, onion, & garlic.

3.   Add enough water to completely cover the brisket.

4.   That’s about 8-10 cups + beer.

5.   Secure lid & close value.

6.   Push pressure cook and cook for 1-hour & 25 minutes.

7.   Manually release pressure,

8.   Using thongs, transfer to a cutting board.

9.   Tent with foil to keep warm.

10 To the Instant Pot add carrots, potatoes & cabbage.

11 Secure lid close value.

12 Push Pressure Cook and cook for 5 minutes.

13 Let pressure manually release.

14 Using a slotted spoon remove vegetables to a platter.

15 Thinly slice brisket against the grain & transfer to platter.

16 Spoon cooking liquid over the brisket.

17 Serve with whole grain mustard.

ENJOY DAN:                                          BEAT CANCER & THE FLU!!!!