Classic Corned Beef with Cabbage and Potatoes
Try this Classic Corned Beef with Cabbage and Potatoes recipe
Try this Classic Corned Beef with Cabbage and Potatoes recipe
- Carbohydrate 0.0609656997839261 g
- Cholesterol 10.1677083247381 mg
- Fat 3.83875097966336 g
- Fiber 0.0237678952991453 g
- Protein 0.050018990350634 g
- Saturated Fat 2.43015729495496 g
- Serving Size 1 1 -8 serving (120g)
- Sodium 28.859463653522 mg
- Sugar 0.0371978044847808 g
- Trans Fat 0.268647649345655 g
- Calories 34 calories
Step-by-step
- Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
- Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
- When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
- Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
- Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
- Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
- Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!
Pressure cooking transforms tough brisket cuts in roughly 70 minutes by forcing moisture into dense muscle fibers at high temperatures. High-pressure environments break down tough connective tissues efficiently without requiring long simmer times on a stovetop. Yukon gold potatoes and cabbage require a much shorter cooking window of just 3 minutes to prevent them from turning entirely to mush under pressure.
Freezing and Storage Guidelines
Cooked corned beef keeps safely in the refrigerator for up to 4 days when stored in airtight glass containers. Slice the meat before storing only if serving immediately; leaving the brisket in a solid piece helps retain internal moisture during subsequent reheating. Freeze cooked brisket submerged in a portion of its cooking liquid for up to 2 months to prevent freezer burn and oxidation. Thaw frozen beef overnight in the refrigerator before applying heat. Avoid freezing the cooked cabbage and potatoes, as cruciferous vegetables and high-starch tubers develop an unappealing spongy texture upon thawing.
Reheating and Second-Day Uses
Reheat sliced beef gently in a covered skillet over medium-low heat with a splash of water or broth to restore lost moisture. Dice refrigerated leftover beef and potatoes for a quick hash, frying the mixture in a cast-iron skillet until the potato edges turn golden brown and crisp.
