Ingredients:

  • 3-4 lb (1.3-1.8 kg) Corned Beef Brisket, with spice packet
  • 1 tbsp (15ml) Olive Oil
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, minced
  • 4 cups (950ml) Beef Broth (low sodium)
  • 2 cups (475ml) Water
  • 2 tbsp (30ml) Brown Sugar, packed
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 2 tbsp (24g) black peppercorns
  • 1 tbsp (12g) coriander seeds
  • 1 tbsp (12g) mustard seeds
  • 1 tsp (5g) allspice berries
  • ½ tsp (2.5g) ground ginger
  • ½ tsp (2.5g) red pepper flakes
  • 4 bay leaves, crumbled
  • 1 large Head of Cabbage, cored and cut into wedges
  • 4-5 medium Carrots, peeled and cut into 1-inch (2.5cm) chunks
  • 4-5 medium Potatoes (Yukon Gold or Red), peeled and quartered

Instructions:

  1. Remove the corned beef from its packaging and rinse it under cold water. Pat dry. If time permits, brine in the refrigerator for 30 minutes in water to remove some of the salt.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the corned beef on all sides until browned. This adds flavour!
  3. In the Instant Pot (or Dutch Oven), sauté the onion and garlic until softened.
  4. Place the seared corned beef on top of the onions and garlic. Add the beef broth, water, brown sugar, apple cider vinegar, and spice packet (or homemade spice blend).
  5. Instant Pot: Seal the lid and cook on high pressure for 70-80 minutes (depending on brisket size), followed by a natural pressure release for 15 minutes, then a quick release. Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours. Dutch Oven: Braise in a preheated oven at 325°F (160°C) for 3-4 hours.
  6. Carefully remove the corned beef from the pot and set aside, covered, to rest. Add the carrots and potatoes to the cooking liquid. Seal the lid of the instant pot again and pressure cook for 3 minutes, followed by a quick release. Then add the cabbage. Seal the lid again and pressure cook for one minute, followed by a quick release. If slow cooking in Dutch oven, cook the carrots and potatos until softened and then add the cabbage in the last half hour.
  7. Slice the corned beef against the grain into thin slices. Arrange the slices on a platter with the cooked vegetables. Spoon some of the cooking liquid over the top.