Corned Beef and Cabbage with Mustard Sauce and Parsley Buttered Potatoes

Corned Beef and Cabbage with Mustard Sauce and Parsley Buttered Potatoes

from alittleandalot.com
125 min

Corned beef brisket cooked in a Guinness broth until meltingly tender, coated with a brown sugar mustard glaze & served with cabbage, carrots, & parsley buttered potatoes. This recipe includes Slow Cooker AND Instant Pot instructions. *The Cook Time listed below reflects Instant Pot instructions. The Cook Time for a slow cooker is 6 hours on high or 10 hours on low. Rather watch than read? Here's a short video tutorial that will show you how to make Corned Beef and Cabbage in the Instant Pot.

Ingredients

  • 3-4 lbs corned beef brisket
  • 1 large yellow onion, peeled and cut into 8 wedges
  • Pickled seasoning packet that comes with corned beef brisket (Or, 1 1/2 tbsp pickle seasoning.)
  • 4 tbsp dark brown sugar, divided
  • Two 11.2 ounce bottles of Guinness beer
  • 1/2 cup broth (any kind) or water
  • 1 medium green cabbage
  • 16 ounces baby carrots
  • Salt and pepper
  • 1/2 cup dijon mustard
  • 1/2 cup chopped fresh parsley
  • 24 ounces (1 lb 8oz) baby potatoes
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • 1/2 cup chopped parsley

Directions

  1. 1

    Remove the brisket from the package, reserving the pickled spice packet. Rinse under cold water then pat dry with paper towels.

  2. 2

    Put the onion wedges in the bowl of a slow cooker OR Instant Pot and lay the corned beef brisket on top. Sprinkle the pickled seasoning and 3 tablespoons of the brown sugar over the brisket. Pour in the Guinness and water or broth.

  3. 3

    SLOW COOKER: Cook the brisket on high for 4 hours or on low for 6 hours.

  4. 4

    INSTANT POT: Select pressure cooker setting; adjust pressure to high, and set time for 1 hour 25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  5. 5

    Remove any tough outer leaves from the cabbage and slice it in half. Slice each half into two pieces and remove the core. Then, slice each quarter in half so that you have 8 wedges of cabbage.

  6. 6

    SLOW COOKER: Nestle the cabbage and carrots into the slow cooker along with the brisket. Sprinkle the vegetables with about 1 teaspoon of salt. Cook for another 2 hours on high or 4 hours on low.

  7. 7

    INSTANT POT: Remove the cooked corn beef from the Instant Pot and place it on a baking sheet that's been lined with aluminum foil or parchment paper. Pour the liquid in the Instant Pot bowl through a strainer that's been set inside a bowl. Discard the onions and pour 1 1/2 cups of the liquid back into the Instant Pot. Add the carrots and cabbage wedges. Sprinkle with about 1 tsp salt. Select pressure cooker setting; adjust pressure to high and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  8. 8

    Preheat the oven broiler and place a rack in the center of your oven. In a small bowl, mix the dijon mustard with the remaining tablespoon of brown sugar and 1/2 tsp of salt.

  9. 9

    Set the cooked corned beef on a baking sheet that's been lined with aluminum foil or parchment paper. Spread the mustard sauce over the top of the brisket. Put the brisket in the oven and let broil for 2-3 minutes, just until the mustard begins to brown in a few places.

  10. 10

    Remove from the oven and place on a serving platter along with the cooked carrots and cabbage. Sprinkle the corned beef brisket with chopped fresh parsley. Serve with Parsley Buttered Potatoes.

  11. 11

    Add the potatoes to a medium or large saucepan and add enough water to cover the potatoes by 2 or 3 inches. Stir in 3 tablespoons of salt. Set the pan over high heat. When the water begins to boil, cook the potatoes for 5-8 minutes, until just barely fork tender. Drain.

  12. 12

    Add the butter and oil to a large skillet and set it over medium heat. When the butter has melted, add the potatoes. Sprinkle the potatoes with another teaspoon of salt and roll them around in the pan so that they are coated on all sides in butter and oil.

  13. 13

    Cover the pan with a lid or sheet of aluminum foil, turn the heat down to low, and let cook for 20 - 25 minutes. Every once in a while, shake the pan so the potatoes roll around and do not burn. The potatoes are done when a fork pricked into one of the potatoes slides in like butter.

  14. 14

    Remove the pan from the heat and add the chopped parsley. Stir the potatoes around in the pan to coat in the butter and parsley, then turn them out into a serving bowl.