I love making Corned Beef around St. Patrick’s Day, but this year when I went to Whole Foods, they no longer were selling their in-house corned beef. Only the dyed-pink meat was available. Gross.
So I picked up a 3lb grass-fed brisket and thought I’d just cure my own. But, that takes 5 days, and there was a big blizzard today. I wanted a nice comfort meal stat, so I just invented my own Instant Pot version of a classic New England boiled dinner or what I like to call, “Instant Pot Irish Dinner.” My speedy version of this dish is full of umami and the meat just melts in your mouth!
- 3lbs grass-fed brisket
- 1 tablespoon bacon fat or fat of your choice
- 1 onion, sliced thin
- ½ cup red wine
- 1 cup marinara sauce
- 1 cup broth (chicken or beef)
- 8 carrots, peeled and cut into 2 inch pieces
- 5 small yukon gold potatoes
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ green cabbage, chopped into 2 inch pieces
- salt and pepper to taste
- parsley for garnish
- Cut the brisket into four pieces and sprinkle with salt
- Set the instant pot to sauté and add the bacon fat or fat of choice
- Working in batches, brown the brisket on both sides, set aside
- Add the onion slices and sauté for a few minutes until soft
- Deglaze the pot with the wine, scraping up the browned bits
- Add the marinara sauce and stir well
- Place the brisket over the onion mixture
- Add the broth. carrots, potatoes, oregano and thyme
- Sprinkle a little more salt and a few twists of pepper over the dish
- Seal the Instant Pot, then set it to "manual" for 50 minutes
- When done, release the pressure
- Add the cabbage and set to "manual" for another 8 minutes
- Release the pressure again, and remove all the items to a tray
- Slice the brisket
- Salt and pepper to taste and garnish with chopped parsley
Made this for dinner tonight, and it was absolutely delicious. Thank you!
Can you use corned beef brisket instead of non cured brisket?
Definitely!