- Saint Patrick's Day, the Americanized holiday
where we pretend we're Irish, we get day-drunk
and we eat corned beef and cabbage.
What even is corned beef?
Why do we eat it on Saint Patrick's Day?
I'll get into all of that and more as I show you
how to make this tender and flavorful dish.
When you make corned beef and cabbage,
you have to start with corned beef.
You can buy corned beef already corned, as one would say,
or you can corn it yourself.
To corn something, is just to preserve it in a salty brine.
So we have seven and a half quarts of water here,
but we need all that water
because we're gonna put two pounds of salt in it.
Two pounds.
Dump her in there.
FAQ, why is it called corning something
if there's no corn involved?
The course grains of salt used to coat the meat
in order to preserve it
looked kind of like studs of corn kernels.
Who knew?
Back in the olden days it could take about a week,
but because of the amount of salt that we're using
it's gonna take a day.
It's time to put the meat in.
You would use a flat cut of brisket.
And you don't have to trim too much, but you wanna make sure
that it doesn't have a huge layer of fat on top.
Let's carry him into the fridge.
Corned beef y'all, check it out.
Oh yeah, you can definitely see the difference between
this and its raw counterpart,
so this is no longer a bright red, it's not as squishy
as a raw meat would be, so this is cured.
We're gonna do our corned beef and cabbage
in our instant pot, which will take significantly less time
than if you just did it on the stove
or if you did your slow cooker,
which would take like 80 million hours.
This is only gonna take an hour and a half.
But we're gonna use pretty much the same ingredients.
We have sliced onion, pickling spice,
it is a mixture of mustard seeds, black peppercorns,
crushed up bay leaves, coriander seed, dill seed,
allspice berries, red pepper flakes,
a whole head of garlic that we just cut in half crosswise,
we'll leave the peel on, and two and a half cups of water.
You wanna always have liquid in your pressure cooker.
Put our trivet over top of all that stuff,
in we go, whee.
To top it all off we're gonna add a nice beer,
glug, glug, glug, glug.
When you put the lid on,
your little toggle with either be on venting or sealing,
flip that little guy over to sealing.
So let's go to pressure cook right here.
It is on high pressure, and we're going to add time
and this one goes for quite awhile,
we're gonna have this go for an hour and 20 minutes.
It's gonna take about 10 to 15 minutes
for it come up to pressure
but after that it's gonna be corned beef.
(ding)
We heard the magic bell ring on our instant pot
so let's vent it.
Yee!
Scares me every time.
It naturally released for 20 minutes so now
it's just getting a little bit of that extra stuff out.
We're gonna wait for this little do-dad to go down.
So now we're gonna transfer our corned beef to this plate.
Oh look at how tender that is.
We remove our rack, strain out the liquid,
look at all of that juice.
We're gonna put a cup of this back in here, all that flavor.
You of course can keep this for, you know, if you want.
Next we'll add our vegetables,
so we'll put in whole potatoes, some carrots
that we cut into one and a half to two inch pieces,
and some cabbage that we'll cut into wedges.
Cutting off the core, I'm cutting off this little end here
and removing these really large outer leaves,
so that way you just kinda have this nice, light green.
Now you're gonna cut this in half
and then each half into four wedges.
Same way we did the beef,
we're gonna put these under pressure for three minutes.
(ding)
The magical bell just rung, it's time to vent.
Woo!
This might take a couple of minutes
and it's gonna get wet but that's okay.
We have our whole spread here,
we have a little bit of parsley to go on top,
some whole grain mustard,
that is traditionally served with corned beef and cabbage,
and a little bit of butter to drizzle over everything.
Let's check on our vegetables.
It's looking perfect, not mushy,
it's not completely falling apart and overdone.
We have a little bit of the broth
that we're going to drizzle over the whole dish.
Drizzle it with a little bit of butter
just for a little richness,
a little Kerrygold because keeping with the Irish theme,
and it's served with a side of whole grain mustard.
This past summer, my mom and I went to Ireland
to see my grandmother's homeland.
My great-great-grandfather was Patrick Pierce
and he helped pen the Irish Declaration of Independence.
There's Pierce Station, there's Pierce Avenue,
and his picture is located in many museums over there.
It's really kinda cool.
It was fascinating going there with my mom.
I know he would be proud of this.
It's probably what his grandmother used to make,
not in the instant pot though.
Whether you like your corned beef and cabbage
on a sandwich, or on a beautiful platter like this,
you don't have to be afraid to make it at home.
Comment below on how you like
to eat your corned beef and cabbage.
Don't forget to subscribe, and thanks for watching.
See ya next time!