Ah, corned beef and cabbage—it’s nostalgia on a plate for me. I remember my grandmother bustling around the kitchen, the scent of spices and simmering beef filling the air, while the cabbage added its own subtle sweetness. Whether you’re a keto enthusiast or just someone who loves hearty, comforting meals, this recipe is a perfect blend of tradition and modern dietary trends, a culinary time machine that takes you back while keeping you firmly in the present.
Steps
- Place the corned beef brisket into the Instant Pot, discarding any spice packet that comes with it. Pour in enough cold water to cover the beef completely.
- Add black peppercorns, garlic, and dried mustard to the pot. Secure the lid and set the Instant Pot to “Meat/Stew” mode for 60 minutes on high pressure.
- After cooking, cancel the setting and allow the pressure to release naturally for about 20 minutes. Carefully remove the lid, watching out for steam, and take out the brisket to keep it warm.
- Add cabbage wedges, sliced onions, carrots, and chopped celery to the pot. Select the “Soup” setting and cook the vegetables for 15 minutes.
- Use the Quick Release method to release the pressure. Open the lid, return the beef to the pot to warm through with the vegetables, and serve immediately.
Ingredients
- 4 pounds corned beef brisket
- 6 cups water
- 2 teaspoons black peppercorns
- 4 cloves garlic
- 2 teaspoons dried mustard
- 1 large head of cabbage, cut into wedges or 8 cups
- 1 cup sliced onions
- 1 cup carrots, sliced into thirds
- 1 cup celery stalks, chopped
- Optional: red pepper flakes
Nutritional Values
Calories: 3992kcal | Carbohydrates: 88g | Protein: 280g | Fat: 272g | Saturated Fat: 80g | Cholesterol: 976mg | Sodium: 22496mg | Potassium: 8000mg | Fiber: 32g | Sugar: 40g | Vitamin A: 22720IU | Vitamin C: 848.8mg | Calcium: 712mg | Iron: 36.8mg
FAQ
- What is corned beef, and does it contain corn?
- Corned beef does not actually contain corn. The name comes from the curing process, which uses large grains of salt, sometimes referred to as ‘corns’ of salt.
- Can I make this corned beef and cabbage recipe in a slow cooker instead of an Instant Pot?
- Yes, you can prepare this dish in a slow cooker. Instructions for both Instant Pot and slow cooker methods are provided, allowing you to choose the appliance that suits you best.
- How can I make this recipe more keto-friendly?
- This recipe is already adapted to be keto-friendly by omitting potatoes, which are typical in traditional corned beef and cabbage recipes. If you are not concerned about carb intake, you can add potatoes back into the dish.
- What should I do with leftovers, and how long can I store them?
- Leftover corned beef and cabbage should be stored in an airtight container in the refrigerator for up to three days. If the meat seems dry when reheating, add some chicken broth to moisten it.
- What are some suitable sides to serve with corned beef and cabbage?
- To complete the meal, consider serving it with Irish Soda Bread or Irish Soda Muffins, enhancing the traditional Irish dining experience.
Tips
- For a richer flavor, consider adding garlic and a touch of dried mustard directly to the cooking liquid, which enhances the meat’s taste without relying on the included spice packet.
- If you prefer a quicker meal, use an Instant Pot to cut the cooking time in half compared to traditional stovetop methods, but ensure you follow the natural release method to maintain the brisket’s tenderness.
- To keep leftovers fresh, store the cooked corned beef and cabbage in an airtight container in the refrigerator for up to three days, and reheat with a splash of chicken broth if the meat seems dry.
- To make the meal more satisfying, pair it with a side of Irish Soda Bread or Muffins, which complements the flavors of the corned beef and cabbage.
Equipment
- Instant Pot (Pressure Cooker)
- Slow Cooker (if you prefer using this method)
- Airtight Food Storage Containers (for storing leftovers)
