Happy St. Patrick’s Day! This is the day every year where I pull out the Crock Pot, load it with corned beef, red potatoes, chunks of carrot, onion, garlic & spices and let it spend 10 hours cooking dinner for me. But, because I made a huge trip to the grocery store and forgot some key ingredients, it looks like the slow cooker is being swapped for the new pressure cooker. I hope I don’t screw dinner up…
I’ve searched the internet for help with timing, liquid and how to keep from overcooking the vegetables and into the deep I’m diving again. Because I have added tips for keeping warm after preparing early, serving suggestions and a bonus leftover recipe, please read the recipe through before beginning your preparations.
Quick Corned Beef & Cabbage
- 1 – 2 to 3 pound Corned Beef Brisket (vacuum sealed in brine with spice packet)
- 10 to 15 Small Red Potatoes (unpeeled and whole)
- 1 – Yellow Onion (cut into quarters)
- 5 Large Carrots (peeled and cut into large chunks)
- 6-8 Whole Cloves Garlic (peeled)
- 2 TBLS Olive Oil
- 4 Cups Beef Broth
- 1 & 1/2 – 11.2 oz bottles Guinness Draught (Dark Beer)
- 1 Head Green Cabbage (cut into quarters)
- 2 TBLS Cornstarch dissolved in 1/4 Cup Cold Water
- Set the pressure cooker to brown setting and place the garlic cloves, onions, 1 TBLS olive oil and corned beef (fat side down) into the cooking pan. With lid open, once cooking temperature is reached, let the fat render for 10 minutes. If your fat layer is thick you can run another 10 minute brown cycle if you like. I did, but only to brown all sides of the brisket.
- With about 2 minutes left in the brown cycle, add the carrots,
- When browning is done, add the spice pack, 1 bottle of the beer and broth to the pan. Close and lock the top and set to cook on high for 50 minutes. My brisket was just under 3 1/2 lbs so I upped my cooking time to 55 minutes and it was incredibly tender when I transferred it to the frying pan.
- If your brisket has a thick fat layer, when timer sounds set a heavy frying pan (I use a cast-iron pan) with 1 TBLS olive oil in it on the stove over medium high heat. Quick-release the pressure then unlock and open the lid of the pressure cooker.
- Remove the corned beef and transfer to preheated frying pan with fat side down. Lower heat to low and allow the fat to slowly burn off. If just browning, make sure you turn your brisket to keep it from charring.
- Add the potatoes to the pressure cooker set to cook for 15 minutes.
- When timer sounds, release the pressure, open the pressure cooker just long enough to add the cabbage then immediately close and lock the lid.
- Bring the cooker back up to pressure and then immediately release the pressure so that you can open the cooker to remove the onions, carrots and cooked cabbage (leave the garlic). Put in a bowl and cover to keep warm.
- Turn the pressure cooker to the brown setting.
- Remove the corned beef from the frying pan to a cutting board, cover with foil for 5 minutes to allow juices to settle and then slice/shred as desired. Cover meat to keep it warm while preparing gravy. **See Tip below if you aren’t ready to slice and serve, or have prepared the brisket more than a couple of hours before you plan to serve it.
- Deglaze the pan with about 1/2 of a bottle of Guinness. Pour the broth, spices and garlic from the pressure cooker into the drippings from the frying pan. Bring juices to a boil, scraping up any brown bits and smashing the garlic, then add the cornstarch mixture.
- Whisking constantly, cook 2-3 minutes until broth/drippings thicken into the consistency of gravy.
- Put gravy into a small saucepan with a lid to keep it warm or make reheating later easier.
Serve slices of the corned beef on top of the cooked cabbage with potatoes, carrots and onions piled alongside. Cover with gravy if desired.
Another way my family likes it is shredded with two forks so they can pile it on rye bread with spicy mustard, Swiss cheese, onions and cabbage with the gravy soaked potatoes and carrots on the side. A buttered piece of rye bread is great for sopping up the leftover gravy!
Because my son won’t be home for St. Patty’s this year (Boo Jason!) I will slice up half of the brisket and shred the other half while it’s hot to get the most use of the leftovers.
TIP: If you are preparing this ahead of time and want to keep it warm for an hour or two before dinner (without drying it out):
- Reserve about a cup of the juices from the pressure cooker
- Set your Crock Pot (Slow Cooker) to “Keep Warm”
- Layer in this order: Potatoes, Carrots, Onions, Cooked WHOLE Brisket, Cooked Cabbage, then pour in the reserved juices.
- Cover and keep warm as long as you need to.
- Remove brisket from slow cooker to cutting board, cover for 5 minutes to allow the juices to settle, then slice as directed above.
- Bring the gravy back to a boil. add the juices from the slow cooker, and whisk until well combined. If gravy is too thin add another TBSP of cornstarch to a small amount of cold water and whisk in until gravy is as thick as you’d like.
If there is any leftovers that don’t become sandwiches, the corned beef makes a flavorful hash. Combine the shredded/chopped corned beef in a cast iron skillet with melted butter, some chopped bell pepper, any leftover onion and potatoes and cooked to crispy brown perfection. Add a couple of fried eggs and some sourdough toast and it’s a great Sunday brunch!
Instead of taking roughly 12 hours from start to finish using the slow cooker, this year’s St. Patty’s Day feast was ready in about an hour and a half! The pressure cooker shaved 10 1/2 hours off of the cook time and, instead of not being hungry once the cooking was done (because I didn’t have to be tortured by smelling it cook all day), I was able to enjoy this annual favorite with everyone else at dinner!
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