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Corned Beef and Cabbage
Sherri Carlson

Corned Beef and Cabbage

This is the meal we enjoy with our family to celebrate Saint Patrick's Day.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Corned Beef Brisket, Flat
  • 2 tbsp Seasoning
  • 1 Container Beef Broth, 32 Ounces
  • 1 Guinness Beer optional
  • 1 Container Pearl Onions
  • 1 Bag Red Potatoes, Small
  • 1 Lb Carrots, Chopped in Large Chunks
Seasoning Recipe - to Toast
  • 1 tsp Anise Seeds
  • 2 tsp Peppercorns
  • 1 tbsp Mustard Seeds
  • 2 tbsp Coriander Seeds
Seasoning Recipe - Add the last 30 Seconds
  • 4 Large Bay Leaves, Crushed
  • 1 tsp Red Pepper Flakes, Crushed

Equipment

  • Slow Cooker
  • InstantPot

Method
 

  1. Thoroughly rinse the corned beef and place fat-side down in the InstaPot or Slow Cooker.
  2. Season the meat well with the seasoning mix.
  3. Add beef broth to the pot, trying to keep it from rinsing off the seasoning mix. (I used a funnel). Do not cover the top of the roast with the broth.
InstantPot - Instructions
  1. If you are using an InstantPot as the Pressure Cooker, Set it for 90 Minutes at Hi-Pressure. Then, Add in the vegetables and cook for another 15 Minutes at Hi-Pressure. Remove, slice, and serve immediately.
Slow Cooker - Instructions
  1. Set the Slow Cooker on "Low" and cook for at least 10 hours. If you plan to finish it in the InstaPot, you can do 8 hours in the Slow Cooker and finish it for 30 Minutes in the InstaPot on Hi-Pressure with the Veggies. (I only use this method when I am serving 10 People.)
  2. Add the Potatoes and Carrots to a Large Pot.
  3. Once the meat is done, remove it from the Slow Cooker and carefully pour the juice over the Potatoes and Carrots. Let them boil for about 15 minutes.
  4. Add the Pearl Onions and lay the Cabbage on Top and cover the pot to let the Cabbage Steam.
  5. Slice the meat, and serve the veggies.
Seasoning Mix
  1. Toast Anise seeds, Peppercorns, Mustard seeds, and Coriander seeds in a skillet for 2-3 minutes, until fragrant. (These burn easily, so keep an eye on them.)
  2. Add Crushed Bay Leaves and crushed Red Pepper Flakes for the last 30 seconds.
  3. Pour contents into a spice mill or coffee bean grinder and pulse a few times to release the flavor of the spices. (I like mine ground a little more, so I pulse a few extra times)
  4. Store in an airtight container in the spice pantry. (I used a seasoning container)