Beef

Corned Beef & Cabbage

We have always celebrated St. Patrick’s Day with a Corned Beef & Cabbage dinner.  My Mom would boil the corned beef in a pot with cabbage, carrots and potatoes

When I started to make my own St. Patrick’s Day dinner, I used the crock pot.  Now, I have evolved to the pressure cooker so we don’t have to wait all day for our dinner!

We usually celebrate St. Patrick’s Day with a crowd, so I’m cooking three 4 pound corned beef briskets.  If you have fewer people, you can use the same recipe, just lessen the amount of ingredients you are cooking with

Since I’m using the pressure cooker, I’ve rinsed the beef thoroughly.  This is important or else you’ll have salty beef!

I choose flat cut over point cut mostly because my Dad was a meat cutter his whole life and knows meat, but also because flat cut is less fatty and cooks more evenly

They usually come with little spice packets, which I use, but definitely add to it.  For this amount of meat, I’ll add 9 whole garlic cloves, 3 bay leaves and one teaspoon each of black peppercorns and coriander seeds

Oh, and 4 cups of water

DSC00847

Pour the water in your pressure cooker, then layer the ingredients in thirds

I’m using a BIG stove top pressure cooker & I cooked the corned beef for 45 minutes with 15 pounds of pressure, natural release

Please refer to your electric or stove top pressure cookers’ instructions to make sure you are cooking your meat correctly and safely

Time for the cabbage!

I used a giant 4 pound head of savoy cabbage, 2 large onions and 2 1/2 pounds carrots

DSC00864

I like savoy cabbage because it’s a little more tender than traditional green cabbage, but either will work just fine

We’re not fans of mushy cabbage, so the Simply Sundays twist on this cabbage is that we steam it in the cooking liquid from the corned beef instead of boiling

And we typically serve our Corned Beef & Cabbage dinner with Roasted Garlic Mashed Potatoes  or Loaded Baked Potato Casserole rather than boiled.  Entirely up to what you and your family prefer!

We also serve this with our Simply Sunday’s Irish Soda Bread

Cut the cabbage in half, then cut a “V” in the bottom to remove the core

You’ll also need to cut the onions into large chunks

I’m using a large cast iron pan (surprise, surprise) and placing the cabbage and onion chunks in a single layer

Next, cut the carrots into even chunks and nestle down in the pan with the cabbage and onions

Once the cookers pressure has released, remove the corned beef to a dish and reserve some of the cooking liquid.  Since my pan was so large, I used 3 cups of cooking liquid in with the cabbage and carrots

Steam the veggies, covered,  on medium high heat for 12-15 minutes or until the carrots are tender

My pan is so big I don’t have a lid that fits it so I have to use a sheet pan.  Where there’s a will, there’s a way!

Slice up the corned beef against the grain

Serve with the cabbage and carrots

DSC04574

Enjoy!

Simply Sundays! ~ Corned Beef & Cabbage

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

For the corned beef:

Three 4 pound corned beef

9 garlic cloves

3 bay leaves

1 teaspoon peppercorns

1 teaspoon coriander seeds

4 cups water

For the cabbage:

4 lb savoy cabbage

2 large onions

1 1/2 lbs carrots

2-3 cups reserved cooking liquid from corned beef

Directions

For the corned beef:

Wash the corned beef very well to remove brining liquid.  Add 4 cups water to the pressure cooker, place one corned beef in and top with 3 garlic cloves, one bay leaf, 1/3 teaspoon each of the peppercorns and coriander.  If the corned beef has an included spice packet, sprinkle over the beef as well.  Repeat for the next 2 corned beef; Cover and cook according to the manufacturers directions for your specific pressure cooker type

Slice up the corned beef against the grain

For the cabbage:

While the corned beef is cooking, cut the cabbage in half, then cut a “V” in the bottom to remove the core & cut the onions into large chunks; place the cabbage and onion chunks in a single layer in a large pan

Cut the carrots into even chunks and nestle down in the pan with the cabbage and onions; add in 2-3 cups of cooking liquid from the corned beef.  Steam the veggies, covered,  on medium high heat for 12-15 minutes or until the carrots are tender

Serve the corned beef with the cabbage and carrots

Tools used to make this recipe

Lodge Cast Iron Pan

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Anchor Hocking 8 Cup Measuring Cup

Presto 16-Quart pressure Canner

© Simply Sundays 2017
All rights reserved

4 comments on “Corned Beef & Cabbage

  1. It looks so delicious! I would try this one, but I don’ t know, where I can get corned beef that way! I only new the one in tins! Maybe I found a recipe to make corned beef 😉 And I love savoy cabbage! Lovely dish!
    Thank you!

Leave a Reply

%d bloggers like this: