The beef and stuffed cabbage will make Saint Patrick’s Day a breeze. The beef is tender, cabbage, and potatoes are full of flavor, you’ll love this!
Corned beef and cabbage
This Irish holiday is a favorite in our home. Along with everything turning green (like green milk, waffles, etc.), we’ll eat this delicious dish! Beef and cabbage is a must-try at St. Patrick’s Day celebrations. Cooked in an instant pot ensures tender, moist beef, cabbage, and potatoes that are well cooked, and the addition of carrots gives it texture, color and flavor. It’s the easiest and tastiest way to eat this traditional Irish meal.
Cooking beef and cabbage in an instant pot is a hand-raising method that saves time and stress. If it’s your first time cooking it, the Instapot is the way to go. It will come out perfectly and tender! Cook the vegetables separately from the beef so that they are not overcooked. This will be a meal that will dazzle your family! It’s so good that you might want to make it more than once a year, which you should do anyway!
What is beef?
Traditional Irishmen originally prepared this meal from boiled bacon, but when they immigrated to America, they couldn’t afford to buy either pork or bacon. Corned beef is what they used instead. They paired it with the cheapest vegetables around, cabbage and potatoes. The tradition has been here in America ever since.
Corned beef is beef that has been marinated in brine and then processed with salt and spices. The pink color comes from the sodium nitrate used in the treatment process. Corned beef comes in multiple pieces, and it’s best cooked for a long time until soft. It can be boiled, slow cooked, or roasted.
What you need to prepare beef
Now is the time to buy beef! I like to buy more and stick one in my freezer later in the year when I’m feeling cravings. Corned beef is my favorite.
- Onion: Coarsely chopped
- Corned Beef Brisket:
- Water: Required to create pressure.
- Pickling spices: Many beef comes with seasonings in an included package.
- Carrots: Use regular carrots, not baby carrots, for the best flavor.
- Young potatoes: Red or yellow potatoes work well.
- cabbage: Coarsely chopped.
How to make beef and cabbage in a quick bowl
The instant prep bowl takes the work and worries about making a lean beef fork. Vegetables should be cooked separately so that they do not turn into mush.
- Place: Add onions to the bottom of your instant pot. Put the beef on top and sprinkle with pickling spices.
- Cooks: Add water to the brew bowl and make sure the valve is sealed. Set the preparation pot to a high setting and cook for 80 minutes.
- Comfort: Once the time is up, carefully turn the valve to release it and let the remaining pressure escape. Remove the beef and onions from the pot and set aside to rest.
- Cooking vegetables: Take out two cups of water and add carrots, potatoes and cabbage. Make sure the valve is turned on to close it. Run the pressure cooker on high heat for 5 minutes. Once the time is up, release the pressure. Once the pressure is released, chop the meat against the grain and serve with the vegetables.
How to buy corned beef
March is the ideal time to buy beef, although you can usually find it year-round. It is mostly found in two different pieces. Flat breast piece and point cut. You can also find roast beef on occasion, but it is not very popular since it has the least amount of fat and dries easily.
The pieces that you want to find and buy are the pieces that you want to find and buy. Flat is preferred as it comes in a uniform shape and size. This makes the beef easier to slice up and you can trim the fat easily on top. Point cuts usually contain the most fat, but they can be more delicate. Either of them will work beautifully with this instant recipe.
Tips for the best instant beef
- PotatoFor best results, use waxy potatoes that will not break easily when cooked. Yukon golden nuts or yellow potatoes, red potatoes, and fingerlings are all ideal options. Avoid wine, as it can crumble into mush when cooked.
- Carrots: Yes, baby carrots can be used and they are convenient, but if you have the time, use large, peeled and chopped carrots. They will give you better flavor and hold up well in InstaPot.
- Pickled spices: Almost all beef will come with a packet of spices. This is similar to pickling spices and you can use them easily. If you don’t have a sachet, use a mixture of allspice berries, coriander seeds, mustard seeds, whole peppercorns, bay leaves, and whole cloves. Salt and pepper to taste.
- Cut Against Grain: This is one of the most important steps to ensuring that the lean meat thaws in your mouth. When you look at corned beef, you’ll notice how the strands of meat lie in one direction, usually lengthwise. You want to cut the opposite way or at a vertical angle. This will automatically make the meat tender and not fibrous when you eat it.
- leftovers: Store leftovers tightly wrapped or in an airtight container for up to 5 days. You can freeze it for up to 3 months. Defrost and reheat as desired.
More recipes with cabbage to rediscover it
Cabbage is a wonderful little vegetable that is sometimes overlooked. It is an exceptionally healthy food. Cabbage is high in vitamins C and K. In addition, eating cabbage may help reduce the risk of some diseases, improve digestion, and fight infections. It also adds crunchiness, volume and flavor to dishes. So add these tried and true recipes to add more cabbage into your life. It’s good for you!
Beef and cabbage in a quick bowl
Preparation time 5 Session minutes
Cooking time 1 hour 25 Session minutes
Total time 1 hour 30 Session minutes
Servings 6 Persons
Instant pot beef and cabbage will make Saint Patrick’s Day a breeze. The beef is tender, cabbage, and potatoes are full of flavor, you’ll love this!
Corned beef brisket
Add onions to your bottom Instant bowl. Put the beef on top and sprinkle with pickling spices.
Add water to the brew bowl and make sure the valve is sealed. Set the preparation pot to a high setting and cook for 80 minutes.
Once the time is up, carefully turn the valve to release it and let the remaining pressure escape. Remove the beef and onions from the saucepan and set aside to rest.
Take out two cups of water and add carrots, potatoes and cabbage. Make sure the valve is turned on to close it. Run the pressure cooker on high heat for 5 minutes. Once the time is up, release the pressure. Once the pressure is released, chop the meat against the grain and serve with the vegetables.
Calories580Calories (29%)Carbohydrates31G (10%)protein38G (76%)Fat34G (52%)Saturated fat11G (55%)Cholesterol122Mg (41%)sodium2835Mg (118%)Potassium1460Mg (42%)the basic8G (32%)sugar9G (10%)Vitamin A8180IU (164%)Vitamin C137Mg (166%)Calcium125Mg (13%)iron5Mg (28%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement and portion sizes for each household.