Corned beef is one of our family’s favorite meals. We don’t just serve it on St. Patrick’s Day. This recipe has many steps, but the payoff is an unforgettable meal.
▢2 pounds corned beef (1.5 inches in thickness)
▢2 cans guinness stout, or dark beer
▢1 medium onion, quartered
▢4 garlic cloves, crushed
Pickling Spices Seasoning:
▢1 teaspoon yellow mustard seeds
▢1 teaspoon whole black peppercorns
▢1 teaspoon coriander seeds
▢½ teaspoon whole allspice
▢3 whole cloves
▢3 bay leaves
▢½ teaspoon ground ginger (optional)
Corned Beef Glaze:
▢¼ Cup BBQ Sauce
▢¼ Cup Whole Grain Mustard
▢1 Tbs. Garlic Seasoning
▢1 bag baby carrots
▢1 lb baby red potatoes
▢1 lb brussel sprouts, cut into wedges
▢2TBS. Extra Virgin Olive Oil
▢1 lb bacon
▢Salt and Pepper to Taste
▢1 Cup Sour Cream
▢1/4 cup Peppadew Peppers, finely Chopped
▢1/2 cup white wine
▢1 TBS. Worchestershire Sauce
In a small mixing bowl combine sour cream, peppadew peppers, Worcestershire sauce, and white wine. Mix thoroughly and refrigerate for 1 hour.
Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
In a large non-stick skillet, cook bacon until crispy. Cut bacon up into ¼” pieces and reserve bacon grease for potatoes.
Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 2 cans of beer in Instant Pot pressure cooker.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). (If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.)
While Corned Beef is in the natural release process, place quartered Brussels sprouts on a baking sheet and toss with oil, salt and pepper to taste. Bake at 400 degrees for 25 minutes. Combine with Bacon and glaze with Balsamic reduction.
Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described, and combine Corned Beef Glaze ingredients.
Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add whole baby red potatoes, and carrots in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure-cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
With a kitchen towel, flatten each potato. Fry them up in the bacon grease to crisp them up, and top with salt and pepper to taste. We prefer a thicker finishing salt from Jacobsens with black garlic, but use your favorite salt. When finished, drain on paper towels and serve with sour cream topping.
While Vegetables are cooking, Glaze the Corned Beef and broil on low until glaze caramelizes and bubbles.(5 minutes)
Slice the corned beef against the grain, and serve with brussels sprouts and potatoes. And wine. Don’t forget the wine 🙂