Classic corned beef and cabbage prepared in your instant pot or Crock Pot.
Ingredients
2½ pound Corned Beef Brisket
6 cups Water
1 seasoning packet or 1 tsp of pickling spice
2 pound head of cabbage, quartered ( ** See notes about how to substitute Cole Slaw Mix)
8 ounces of carrots, cut into your desired shape (** See notes)
1 pound Radishes or Turnips, Cut into 2" pieces
1 large onion, quartered
1 TBS minced garlic, optional
Instructions
Instant Pot Version
Place brisket into your inner liner and cove with water, mine too about 6 cups. put spice mix into water. Place lid on your Instant Pot, Lock into place and set the valve to sealing. Set to Manual High for 90 minutes. Allow to Natural Pressure Release for about 15 min, then Quick Release Pressure. You can place your vegetables into the pot and coo on manual high for 3-5 minutes depending on how done you like them, Quick Pressure Release and serve.
CrockPot Version
Place brisket fat side up in your crockpot, cover with water, add vegetables except cabbage then add pickling spice. Cook on Low for 8 hours.
About 30 minutes prior to serving add the quartered cabbage to your crock pot, replace cover and continue cooking until done.
Notes
** When Preparing Corned Beef in the Instant Pot, I normally serve it with roasted cabbage steaks or sauteed cole slaw mix (you can also steam it).
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/corned-beef-cabbage/