corned beef brisket

This roasted corned beef brisket recipe is one of our favorites: it's super moist and tender, and with a unique spice blend you won't find in a little plastic baggie. With whole cloves, allspice, and coriander, your house will smell AMAZING while this is baking. That said, if your beef came with a spice packet and you're a sucker for tradition, feel free to use that instead of our spice blend! We won't be offended, promise.

Corned Beef Brisket

whole allspice berries

coriander seeds

whole cloves

c. brown sugar

tsp. black pepper

Holy cow!!  Will never boil a brisket again!  This had an amazing flavor and so tender

Roast your corned beef! You’ll never boil again

This easy Instant Pot Corned Beef is moist &amp; flavorful. It's cooked in beef stock and beer and includes potatoes, carrots &amp; onions for a tasty one pot meal.&nbsp;

Instant Pot Corned Beef with Beer

Spice packet

garlic

thyme

beef broth

oz dark beer

onion

potatoes

carrots (cut in large chunks)

parsley (optional)

Place corned beef in bottom of Instant Pot.

Sprinkle spice packet on top.

Add minced garlic and sprigs of thyme.

Pour in beef broth and dark beer.

Cover and seal. Cook on high pressure for 75 minutes for 2 lbs., 80 minutes for 3 lbs. and 85 minutes for 4 lbs.

When cycle has completed, let pressure release naturally for 15 minutes then do a quick release.

Remove corned beef and set aside. Cover with foil to keep warm.

Add onion, potatoes and carrots to broth.

Cover and seal and cook on high pressure for 4 minutes.

Cover valve with a paper towel and do a quick release.

Slice corned beef and place on serving plate with potatoes and vegetables around it. Top it with a little of the broth.

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This easy Instant Pot Corned Beef is moist and tender, and sure to become a family dinner favorite. Cooked in beef stock and dark beer for richer flavor and paired with potatoes, carrots, and onions, this corned beef makes a tasty one-pot meal. Great for St. Patrick's Day or any day!

Learn how easy it is to make your own Corned Beef Brisket from scratch. You start with a beef brisket that gets preserved in a brine with pickling spices and then can be cooked in 5 different ways. The result will be a flavorful, juicy, and super tender Corned Beef dinner! These ways also work perfectly to cook a pre-packaged corned beef.

How to Make Corned Beef Brisket | 5 Ways

water

salt

tsp pink curing salt

tbsp pickling spice blend

garlic cloves,

swerve brown sugar (use regular brown sugar

lb brisket

beef broth (only

tbsp mustard seed

tbsp whole allspice berries

tsp whole cloves

ginger

tsp crushed red pepper flakes

bay leaf, crumbled

cinnamon

In a large pot add all the brine ingredients, place on the stove, and bring to a boil. Once the brine has begun to boil remove from heat and let it cool to room temperature. Then place in the refrigerator until it’s completely chilled. 

Place the brisket in a pot, or large flat container, then pour the chilled brine over the meat. You want the brine to completely cover the meat. 

Put the meat back into the fridge for 7-10 days. 

Place the corned beef into a large glass baking dish, or in a dutch oven. 

Rub 1-2 pickling spice or Montreal steak seasoning over the meat. 

Pour 4 cups of water or beef broth into the pan. 

Cover with foil and bake for 3 ½ &#8211; 4 hours. Check periodically and add more liquid if needed to keep the brisket from drying out. 

To crisp the top, remove the foil at the very end and broil for 3-5 minutes. 

Place the corned beef in a large stockpot or in a dutch oven. 

Rub 1-2 tablespoons of pickling spice or Montreal steak seasoning over the meat. 

Pour 4 cups of water or beef broth into the pot. 

Turn onto high heat and bring to a boil, then reduce heat to low and let simmer with the lid on. Cook for 3 ½ &#8211; 4 hours. 

Add more liquid if needed to keep the brisket from drying out. 

Place the metal trivet in the bottom of the Instant Pot. 

Add the corned beef to the pot, fat side up.

Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat. 

Place the lid on, lock it, and close the vent. Set on High Pressure for 90 minutes using a natural pressure release. 

Place the corned beef in the slow cooker. 

Pour 4 cups of water or beef broth into the crockpot and place the lid on. 

Turn onto low heat and cook for 8-10 hours. If you are in a hurry cook on high for 4-5 hours instead. But cooking on low is my recommendation.

Add the corned beef to the pressure cooker, fat side up. 

RUB 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat. 

Place the lid on and lock it. Set on High Pressure for 90 minutes. 

After the timer goes off, turn off the pressure cooker and allow it to rest for 10 minutes while still sealed. 

Remove the brisket and cover with foil until ready to serve.

Cooking a corned beef brisket in the Instant Pot yields a supple, flavorful brisket with no effort.  The beer tenderizes and flavors the brisket.  The vegetables cook in a flash!

Instant Pot Corned Beef Brisket Recipe

Onion

Garlic Cloves (peeled and chopped)

Seasoning Packet that comes

(1 pound) Potatoes (peeled

Carrots

qt Instant Pot

Insert the rack into the Instant Pot.&nbsp;

Add the onion and garlic to the 6-quart Instant Pot distributing it evenly on the bottom.

Remove the Corned Beef Brisket from the package, reserve the spice packet and rinse the meat thoroughly.&nbsp;

Place the brisket in the Instant Pot on the lift-out rack (if there is a fattier side put that facing down) on top of the onions and garlic and sprinkle the seasonings evenly on top of the brisket and around it in the pot. 

Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place).

Add the lid to the Instant Pot, select MANUAL High Pressure (default pressure setting) and 90 minutes.&nbsp;

When done, do a QUICK RELEASE of the pressure, remove the brisket, brush the seasoning from the top of the brisket (more difficult to remove when it has cooled) and allow to rest.

Cooking the Corned Beef Brisket

Add the potatoes (on the bottom) and carrots (on top of the potatoes) to the Instant Pot.&nbsp;

&nbsp;Seal and select MANUAL for 3 minutes on High Pressure.&nbsp;

When done do a QUICK RELEASE and remove vegetables with a slotted spoon.

Cooking the Vegetables

Slice the Corned Beef across the grain and serve on a platter with the vegetables.  The cooking juices may be spooned over the meat to keep it moist.

To Serve

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Instant Pot Corned Beef Brisket is an easy recipe for great comfort food. Cooked in dark ale, this recipe makes a full meal with potatoes and carrots cooked in the Instant Pot too.

Instant Pot Corned Beef Brisket

Classic Reuben with Oven Baked Corned Beef Brisket Swiss cheese, homemade Russian dressing, mouthwatering corned beef &amp; sauerkraut on rye.

Classic Reuben with Oven Baked Corned Beef Brisket

corned beef brisket (*flat

ketchup

Worcestershire sauce

horseradish

tbsp red onion, minced

lemon juice

paprika

sea salt flakes

hot sauce

marbled rye

sauerkraut

Swiss cheese

oz Russian Dressing

Preheat oven to 350°F

Start by taking corned beef out packaging and rinsing it. This will remove some of the excess salt on the brisket before you start cooking it.

Place brisket in a roasting pan fatty side up. Scatter pickling spices (or seasoning packet that comes with the corned beef) over the top of the brisket. Pour water in the roasting pan about halfway up the brisket. Cover pan tightly with aluminum foil.

Roast until the thickest portion of the brisket reaches an internal temperature of 165° (about 2-3 hours depending on the size of the brisket).

Once brisket has cooked through nicely take it out of the oven and take it out of the roasting pan so it does not continue to cook and wrap it in tinfoil. The brisket needs to rest for about half an hour before it is cut. (this is usually when I prepare the Russian dressing!)

After brisket has rested for half an hour you can begin trimming it! Thinly slice the corned beef against the grain. Find which direction is going and slice perpendicular to it.* Slicing against the grain is a critical step - if you cut with the grain it will taste chewy and tough!

Dice then mash onion to get more of a minced onion paste - I used a mortar and pestle for this step.

Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, *hot sauce is optional* and sea salt flakes.

Dressing can be stored air tight in the fridge for up to two weeks!

Russian Dressing:

Preheat a large skillet over low/medium heat and butter one side of each slice of bread.

Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side)  top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.

Place sandwich in pan, for about 3 minutes per side or until the bread is golden brown and the cheese is fully melted. *cooking at a lower heat toasts the bread slower which leaves more time for the cheese to fully melt!

Cut in half and serve hot!- Enjoy!

Classic Reuben

Corned Beef And Cabbage is the tradition on St. Patrick&#039;s Day. But don&#039;t just throw it all in a pot and let it boil. Here&#039;s how to do the dish properly. If you have leftovers, make Rockin&#039; Reuben Sandwiches, Corned Beef Hash, or throw it on your smoker and make my Close To Katz&#039;s Pastrami. But if you do it right, there won&#039;t be leftovers.

Home Made Corned Beef and Cabbage Recipe

corned beef, preferably homemade

carrots

cabbage

Prep. Peel the carrots and cut into 1-inch (2.5-cm) pieces. Clean the potatoes and cut into 2-inch (5.1-cm) chunks. Remove the outer leaves from the cabbage and cut into quarters.

If you are using store bought corned beef, open the cryovac and dump out all the liquid. If you have made your own corned beef (and you should, it is better than store-bought, click here for the recipe), remove it from the curing liquid.

Rinse the corned beef thoroughly. Some packages have some pickling spices in a packet. They can&#39;t flavor the meat but they can flavor the veggies. Some cuts have a thick layer of fat on the surface of one side, called a fat cap. Trim it all off. This fat is not like marbling in beef. It cannot penetrate the meat and it brings nothing to the party but calories and it just makes scum. If you bought the point section of a brisket, there is probably a layer of fat on top of a layer of meat, then another layer of fat, and finally another layer of meat. Trim off the surface fat and leave the center fat layer intact. It will be easy to remove after it is cooked.

Cook. Place the meat in a large pot along with enough hot water to cover it by at least 1&quot; (2.5 cm) and put the lid on. Turn the heat to medium low, bring it to a simmer at about 190°F (87.8°C) and keep it there for 30 minutes. If you boil it, it will shrink and squeeze out the moisture. Yes, you can make dry meat in a pot of water if you cook it too hot! Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.  

After 30 minutes of simmering, dump out the water and cover the meat with fresh hot water, again about 1&quot; (2.5 cm) above the meat. We do this to remove some of the salt from the curing process. You want salt, but not too much. Bring to a low simmer again, this time cooking for 3 hours or until it is about 190°F (87.8°C) in the center and fork tender. Some really cheap cuts will never get tender (and that&#39;s why it is best to make your own). Keep the meat submerged even if you have to weight it down with a small plate.

About 1 hour before dinnertime, add the carrots and potatoes. If you want, add the spices now. They will need an hour to get tender, depending on how thick you cut them. About 30 minutes before dinner, add the cabbage. If you want to add onions and garlic to flavor the soup, do it now. But don&#039;t think for a minute they will flavor the meat.  

Remove the meat and place it on a carving board. If you got the point section, there are often two horizontal muscles with a thick layer of fat between them. Separate them by sliding a knife through the fat. Carve and/or scrape off the fat layer.

Serve. Carve the meat by cutting across the grain about the thickness of a pencil. Any thinner and it will fall apart, any thicker and it will be chewy. Carve with the grain and you will have difficulty chewing. Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve.

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