Instant Pot Prep and Cooking Time: 2 1/2 hours

StoveTop Prep and Cooking time: 3 1/2 to 4 1/2 hours.

Corned beef (or entire meal) can be cooked in advance and reheated as desired.

Instant Pot: Place the corned beef, including any marinade from the pouch and the spice blend, in the instant pot.

Add 5 cups of water (enough to cover the meat). Set to high pressure for 100 minutes. Once done,

do a quick release of the steam, then with the slotted spoon or large fork,

remove the cooked corn beef from the pot and wrap it in aluminum foil.

Leave the cooking liquid in the instant pot for the next step of cooking the vegetables.

Stovetop: Place the corned beef, including any marinade from the pouch and the spice blend, in the large pot.

Add 5-6 cups of water (enough to cover the meat). Bring the corned beef to a boil on medium-high heat,

then place the lid on the pot and lower heat. The cooking liquid should be at a low boil,

so adjust the burner as needed. Simmer the beef for approximately 4-5 hours,

checking the water level occasionally. Add more water as needed to ensure the meat is fully covered.

The corned beef is done when it achieves a "fork tender" texture.

Use a fork or a pair of tongs to pull on the meat to see if it shreds easily. If not, continue cooking.

Use the slotted spoon or large fork to remove the cooked corn and beef from the pot

and wrap it in aluminum foil. Leave the cooking liquid in the pot for the

next step of cooking the vegetables.

Once the corned beef is tender and wrapped in foil, place it in a low oven (200 F.)

to keep it warm while the vegetables are being cooked.

Cut the cabbage into 2-inch chunks. Cut the potatoes in half.

Instant Pot: Place all of the vegetables (cabbage, potatoes, carrots)

in the hot broth once the corned beef is removed.

Cook on high pressure for 6 minutes then do a quick release of the steam.

Stovetop: Place all of the vegetables (cabbage, potatoes, carrots) in the hot broth

once the corned beef is removed. Cook on high heat until the broth returns to a boil,

then lower the heat and bring to a low boil for 20-30 minutes until the potatoes are tender.

Remove from the pot with the slotted spoon when ready to serve.

HOW TO SLICE THE MEAT CORRECTLY!

The way you slice your cooked corned beef is important.

Slicing meat with the grain (or in the same direction as the muscle fibers)

should always be avoided, as it leaves you with a chewier piece of meat.

Look for the lines of visible muscle fibers on the meat

(this is the “grain” of the meat) then slice against it (rather than with it).

Enjoy some mustard on the side as desired.

St. Patrick’s Day Corned Beef Feast (4SVGS)