Ingredients:

  • 1.6 kg corned beef brisket
  • 1 spice packet (included with meat)
  • 250 ml stout beer
  • 250 ml water
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 450 g baby red potatoes
  • 3 large carrots, cut into 5 cm chunks
  • 1 head green cabbage, cut into thick wedges

Instructions:

  1. Rinse the meat. Remove the 1.6 kg brisket from its packaging and rinse under cold water. Note: This removes excess surface brine so the dish isn't too salty.
  2. Layer the aromatics. Place the quartered onion and 4 smashed garlic cloves into the bottom of the pressure cooker.
  3. Position the brisket. Place the meat on top of the onions, fat side up.
  4. Add the liquids. Pour in 250 ml stout beer and 250 ml water. Stop when the liquid reaches halfway up the meat.
  5. Season it. Sprinkle the spice packet directly over the meat and into the liquid.
  6. Seal and cook. Lock the lid and set to high pressure for 90 minutes.
  7. Natural release. Once the timer goes off, let the pressure drop naturally for 15 minutes. Wait until the pin drops on its own.
  8. Remove and rest. Take the meat out and tent it with foil on a cutting board. Note: Resting allows juices to redistribute so the meat stays moist.
  9. Cook the vegetables. Add 450 g potatoes and carrot chunks to the liquid. Seal and cook on high for 3 minutes.
  10. Steam the cabbage. Quick release the pressure, add the cabbage wedges, and cook for 2 more minutes until the cabbage is tender but still bright.