Corned beef and ‘tender’ cabbage made in less than two hours for St. Patty’s

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Corned beef and cabbage is just about as Irish as it gets, making it the perfect dish to serve and eat for St. Patrick’s Day.

However, it can be a lengthy cooking process, which is why using an Instant Pot is a great alternative cooking method. With this device, you can have your dish prepped in under 60 minutes and cooked by the next hour.

Observed as far back as the 10th century, St Patrick’s Day has been celebrated every year on March 17 to honor the patron saint of Ireland.

Credited with bringing Christianity to parts of Ireland, the holiday is believed to mark his death and is meant to honor him, although his actual status as a saint by the Church is debated, according to History.com.

The celebration is associated with a number of traditions, ranging from preparing classic Irish food and parades, to decorating homes with shamrocks and leprechauns.

READ MORE: Happy St Patrick’s Day? Six of the best traditions and key facts

Instructions

  1. In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin).
  2. Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high “Pressure Cook” setting for 1 hour, 25 minutes.
  3. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm.
  4. Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high “Pressure Cook” setting for 5 minutes.
  5. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
  6. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard.

This recipe was originally published in Martha Stewart.

Read original article here

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