There’s just nothing like salty, fork tender, corned beef.
I have loved corned beef since I was a little girl. It’s the one meat entree that I truly loved and looked forward to when I was little. It was my mom’s favorite too. I loved when she made it every year for St. Patrick’s Day.
I also love corned beef hash. My mom used to take me to a restaurant in Berkeley called Bette’s Oceanview Diner and she would always get it {with scrambled eggs instead of the poached eggs that the “Maryland” comes with}. It was a super special treat for us. She always let me have bites of her corned beef hash so I could order pancakes.
Such fun memories. I miss my mom like crazy. Always. Daily.
This time of year makes me think of her. She always felt a strong connection to Ireland. She dreamed of traveling there, but sadly never got to. But she sure loved Irish inspired food.
As many of you know, as I got older I became a vegetarian so enjoying corned beef was out of the question for me. But I still loved celebrating with my mom. She would make corned beef and I would make Colcannon {her favorite}. We enjoyed our meal together, even though I skipped the corned beef.
Those vegetarian {turned vegan} days are way behind me and I’ll never go back {you can read more about my health journey here}. I love being able to enjoy corned beef again!
There’s just something about that salty, herby, sweet and spicy brine. It makes the most amazing, tender brisket.
My favorite method to cook corned beef is in the Instant Pot. It comes out perfect every time!
Please note, this corned beef does NOT use chemically processed saltpeter {which is used in almost all store-bought packaged corned beef}. Will this change the flavor? No. It just means that the meat isn’t going to have that bright pink color that most corned beef has.
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Instant Pot Corned Beef
YOU WILL NEED: Instant Pot, Brining Bag or Large Air-tight Container, Medium Saucepan
Instant Pot Corned Beef
Ingredients
- 2-3 pound grass-fed beef brisket, remove excess fat*
- 3 garlic cloves, smashed or sliced
- 1-2 fresh or dried bay leaves
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon caraway seeds
- Filtered Water
For the Brine:
- 8 cups filtered water
- 1/2 cup Celtic sea salt
- 4 tablespoons raw honey
- 4 fresh or dried bay leaves
- 3 garlic cloves, smashed or sliced
- 1 tablespoon yellow mustard seeds
- 2 teaspoons dried thyme
- 1 teaspoon caraway seeds
- 1/2 teaspoon black peppercorns
- 1 cinnamon stick
Instructions
For the Brine:
- Add 2 cups of water to a medium saucepan, reserve the remaining 6 cups of water for later use. Add all other brine ingredients to saucepan.
- Bring to a boil and remove from heat. Stir until salt is completely dissolved. Allow to cool a bit.
- Transfer brine mixture to an 8 cup mason jar or large mixing bowl. Add remaining 6 cups of water. Stir to combine. Place brine mixture in the refrigerator to chill.
- When brine mixture is cold, add brisket to a large brining bag or airtight container. Pour brine mixture over the brisket, making sure the brisket is fully submerged. Place in the refrigerator for 3-5 days. Make sure to rotate or shake the meat in the bag every day.
Cooking Corned Beef Brisket in the Instant Pot:
- Remove briket from brine and place in stainless steel Instant Pot bowl.
- Add just enough water to nearly cover the brisket.
- Add smashed garlic, bay leaves, mustard seeds and caraway seeds.
- Cover with lid making sure it's in the locked/closed position. Make sure the steam release handle is in the sealed position.
- Press the "Meat/Stew" button under high pressure and increase the time using the "+" until you reach 55 minutes. [Note: If you're using a larger brisket, you'll need to increase the cooking time. 55 minutes will produce a tender sliceable corned beef. If you prefer the meat to be falling apart-fork tender and not sliceable, you can increase the cooking time to 60-65 minutes.]
- Walk away. Don't worry, the Instant Pot will start to work. Within a minute it will switch to "On" and slowly start to build the pressure. You will hear it making some noises and possibly release a little steam. Once the Instant Pot reaches the necessary pressure, you will see the screen switch from "On" to the timer. It will then start to countdown the time.
- Once finished the Instant Pot will beep and the display will switch to LO:OO - the warming setting. Press the cancel/off button. You can unplug the Instant Pot at this point. Allow the Instant Pot to depressurize naturally for about 15-20 BEFORE removing the lid.
- Remove lid and carefully remove brisket with tongs to a serving platter/cutting board.
- Slice brisket and serve with your favorite Irish sides like Colcannon or vegetables like cabbage, carrots and potatoes. [See Notes]
Notes
*Use kitchen scissors to discard any large amounts of excess fat. I prefer corned beef without super cooked/boiled cabbage, carrots and potatoes. This is totally a preference thing. If you prefer to cook those vegetables with the corned beef broth, that's fine. Once corned beef is cooked, add broth to a stockpot. Add carrots and large chunks of potatoes and cabbage wedges to corned beef broth. Bring to a boil, cover and reduce heat to low. Simmer until vegetables are tender, about 15-20 minutes. Season with salt and pepper if needed.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Slow Cooker and Instant Pot Recipes and one for Main Dishes too. Come follow along.
MORE RECIPES YOU MIGHT ENJOY
Instant Pot Applesauce in 3 Minutes
Italian Seasoned Roasted Cabbage Steaks
Would you believe I have never made corned beef? I want to though! Doing it in the IP sounds great!
No way! Renee, you’ll love it! I hope you get to make some soon. It’s good year-round 😉 IP is totally the way to go too, or slow cooker – but I really think the IP is so much better for this.
What a perfect dish to make for St. Patty’s Day!
Best,
Chrystal
Thanks Chrystal! It’s a fun traditional one 🙂
What a great idea to make it easier & healthier!
Kari
http://www.sweetteasweetie.com
Thanks! 🙂
Mmm corned beef is my favorite! Especially with carrots and potatoes! What a great dish!
It’s such a yummy comfort food 🙂
I just bought corned beef yesterday. My son is a ginger redhead, and I’m auburn. We’re not Irish but Mexican. 🙂 Regardless, we love to celebrate St. Patrick’s Day. Thanks for sharing your recipe.
🙂 I love that you shared that Maggie! My husband is Latino … and both of my girls have brown and auburn too 🙂
Is it possible to use any other cut of meat? We have so much beef from our beef share, but no brisket. I’d love to try!
Hmm I’m not sure, I’ve never made it with any other cut. I wonder if it would work the same with chuck roast? I’m guessing that would be the most similar cut of meat.
I LOVED Corned beef and have been looking for a good easy recipe and I just found it! thanks so much!
🙂 thanks! I love it too, it’s such a fun comfort food.
Thanks for the recipe! This is on my menu for Thursday night. I LOVE corned beef!
Oh yum! Enjoy it! 🙂
Sounds wonderful! I’ve never made it before but this recipe encourages me to try! Maybe for our small family dinner party this weekend! Thanks for the recipe!
How fun! I hope you get to try it sometime. 🙂
I feel like I NEED an instant pot now! I have been looking at one for a while but I always worry that I will not be able to use it for enough recipes and it will just take up room. I love this recipe though and I like the idea of using it in this manner. I may have to have my kids try corned beef this year!
You’ll love it Alison! Once you start using it you’ll kind of get hooked. It takes up less space than my slow cooker and I use it so much that I don’t mind it being out on the counter. But – it isn’t too big, so it stores nice in cabinets too. It’s a total game changer, especially on week nights.
I love my Instant Pot! Looks like a great recipe. Pinned!
Me too 🙂 They’re so awesome! Love all of your IP recipes!
I must make this! as soon as I get my IP! This is one of my all time favorite comfort foods. I’m sure your mom would be so proud to see your version, so beautiful. xoxo
Aww thanks for saying that Megan, I thought of her when we ate it. I told my husband my mom would have loved it. xo You’re going to love the IP! It’s such a fun kitchen tool.
The meat looks AMAZING! Pinned!
Thank you! 🙂
I have never had corned beef but have had numerous people tell me I need to try. I am going to have this recipe and give it a try. Thanks for sharing!
I hope you get to try some! It’s such a delicious way to enjoy brisket.
My son loves corn beef but I never wanted to buy a “corn beef” at the store because of what is in it. Now I can make him one. Love the brine idea.
Yes, the pre-packaged corned beef tends to be full of not-so-great stuff. I hope you get to make one for him at some point 🙂
This looks so good. Thanks for showing us how to make this. Now I have something new to try on the fam. 🙂
🙂 thanks! I hope you get to make some.
I WISH I had an Instant Pot! This looks like such an easy way to make your own corned beed.
You would love the IP Brianna! It’s a total game changer 🙂
I am a pescetarian but I have a meat eater in my house that will love this. 🙂 I’ve never made corn beef so it’s time to roll up my sleeves and take a crack at it. I’m attracted to this recipe because it doesn’t use chemically processed saltpeter.
I hope the meat eater in your home enjoys it 🙂
Brilliant idea of using an instapot for this dish! I recently got an instapot and look forward to trying this! Your corned beef looks so savory and satisfying!
You’re going to love the Instant Pot! It’s awesome 🙂
Sounds delicious, I can feel I need it now. Thanks for sharing us how to make this yummy dish.