- 6
Ingredients
- 3 lb flat cut corned beef, patted dry
- Pickling packet
- 3 Tbl yellow mustard
- 1 tbl whole grain mustard
- 1/3 cup brown sugar
- 1 14-16 ounce bottle of Guinness draught
- 1 Tbl Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup chopped onion
- 1 head cabbage, cut in 1” wedges, core removed
- 4 carrots, cut into 2-3” pieces
- 6-8 red potatoes, skin on and cut in half
Preparation
Step 1
In a bowl mix together the mustards and pickling packet.
Place the corned beef, fat side up in your pressure cooker and the onions along the sides.
Spread the mustard mixture over top of the fat on the corned beef and then pour the beer and Worcestershire sauce along the sides of the corned beef.
Sprinkle the brown sugar, salt and pepper over top of the mustard.
Place the lid on the pressure cooker and set it to High pressure for 90 minutes.
When done, allow the pressure to release naturally.
As soon as the pressure is all gone, immediately remove the lid and take out the corned beef, placing it on a plate and covering it loosely with foil. Set aside.
Place the cabbage wedges, carrots and potatoes into the pressure cooker, close the lid and set to High pressure for 3 (if you like them super soft go with 4) minutes. When 3 minutes is done do a quick release on the pressure.
Remove the vegetables from the pressure cooker with a slotted spoon.
Reserve the liquid to make a Guinness gravy if desired . See notes for ingredients and instructions.
Remove the foil from the corned beef and slice to desired thickness against the grain.