Description
Ingredients:
4 - 6 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1⁄2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket + 3 tablespoons Pickling Spices
8 small white or yellow or red potatoes, washed and cut into quarters
1 head cabbage, cored and cut into 8 wedges (about 1 1/2 pounds)
4 -5 medium to large carrots, cut into 1 inch rounds
Directions:
Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well. Place corned beef and Pickling Spices in the mixture.
Scatter the potatoes and carrots over the top and along the sides. Cover and cook on high until corned beef is tender, 4 hours or 8 hours on low. Scatter the cabbage wedges over the top and cook for an additional 20-30 minutes.
It is important not to add the cabbage too soon or it becomes mushy.
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist and homemade grainy yellow mustard.
Stove Top Method:
Bring to boil enough water to cover the brisket. Add the cured brisket with Pickling spices and vegetables (sans cabbage) and simmer until a fork easily penetrates the center, about 3 hours. 30 minutes before done add potatoes and 15 minutes before done add cabbage wedges.
Instant Pot Method:
Place corned beef on rack in the pressure cooker with the Pickling Spices (but no vegetables) and add 4 cups water to pressure cooker.
Use manual setting on high pressure for 90 minutes. When timer goes off hit cancel and allow for 15 minutes natural pressure release before quick releasing the remaining pressure.
Remove corned beef and put it in an oven proof dish and pour 1 cup of the hot broth over it, cover with foil and keep warm in a low oven until ready to serve.
I have found if I pierce the potatoes with a fork, wrap in a dish towel and microwave for about 2 minutes before adding with the vegetables in the next step everything is cooked at the same speed. Otherwise the potatoes aren’t done, and the vegetable are soggy. After the corned beef has been removed from the pot, put microwaved potatoes, onion, carrots, celery and cabbage in the pot with the remaining broth and cook them on high for 3 minutes. Do a quick pressure release. Arrange vegetables around warm brisket and pour over remaining broth.
