Easy Instant Pot Corned Beef and Cabbage

Corned beef, with its tender texture and rich flavor profile, stands as a testament to a long history of culinary tradition, cultural migration, and the evolution of taste. This delectable dish, while simple in its ingredients, carries with it stories from across oceans, embodying the essence of cultural exchange and adaptation. In this exploration, we delve into the multifaceted origins of corned beef, its unexpected association with St. Patrick’s Day in the United States, the various incarnations it has taken on around the globe, and the traditional and innovative side dishes that accompany it. Plus, we’ll share a time-honored Instant Pot Corned Beef and Cabbage recipe that you’re going to love!

Tracing the Roots: The Origins of Corned Beef

The journey of corned beef begins in the emerald fields of Ireland, yet, interestingly, not in the form that many of us are accustomed to today. The term “corned” originates from the Old English word “corn,” referring to the small, granular salt crystals used in the curing process. This method of preserving meat dates back centuries and was a pivotal industry in Ireland, which exported vast quantities of salted beef across Europe and beyond from the Middle Ages. However, the heavily salted and preserved meat bore little resemblance to the succulent, delicately spiced delicacy we celebrate today. It wasn’t until later that the process evolved, incorporating a brine solution and spices, leading to the corned beef we’re familiar with.

An American Tradition: Corned Beef and St. Patrick’s Day

Contrary to popular belief, the custom of consuming corned beef on St. Patrick’s Day finds its roots not in Ireland, but in the melting pot of cultures in the United States. In the 19th century, as Irish immigrants settled into their new lives, they sought comfort in familiar traditions and foods. However, the economic realities of their new country led them to adapt their culinary habits. Corned beef, readily available from Jewish butchers in their neighborhoods, emerged as an affordable alternative to the traditional Irish bacon or salt pork. Over time, this substitution became a new tradition, transforming into a staple of St. Patrick’s Day celebrations among Irish Americans, symbolizing the blending of cultures and the creation of new communal identities.

Corned Beef Across the Globe: A Culinary Chameleon

As corned beef traveled the world, it morphed to suit the tastes and culinary traditions of various cultures. In the United Kingdom, it found its way into cans, becoming a staple of pantry meals in the form of minced beef and gelatin. The Caribbean, particularly in Jamaica, introduced “bully beef,” a spicy sauté of corned beef with onions and chili peppers, a testament to the adaptability of this dish. Meanwhile, in the Philippines, “corned beef silog” became a beloved breakfast dish, pairing the salty beef with garlic rice and fried eggs, showcasing the universal appeal of corned beef across different meal traditions.

Complementing Corned Beef: Side Dishes and Accoutrements

While corned beef can stand proudly on its own, it is traditionally accompanied by a variety of side dishes that enhance its flavors and textures. The classic combination includes cabbage, boiled potatoes, and carrots, creating a hearty, comforting meal. However, the versatility of corned beef allows for a wide range of accompaniments. Colcannon, a creamy blend of mashed potatoes and kale or cabbage, offers a smooth contrast to the meat’s richness. Similarly, a tangy parsley sauce or a dollop of whole grain or Dijon mustard can cut through the fat, adding layers of flavor to each bite. These sides not only complement the corned beef but also weave together a meal that is rich in history and taste.

In the following sections, as we present a beloved recipe for corned beef, we invite you to engage not just with the flavors and techniques of cooking but with the cultural tapestry that this dish represents. From its humble beginnings to its status as a celebration food, corned beef encapsulates the essence of culinary tradition, adaptation, and the enduring power of food to bring people together.

More About Cabbage and Corned Beef

In the realm of corned beef accompaniments, cabbage stands out not just as a traditional side but as a canvas that beautifully absorbs and complements the rich flavors of the meat. This leafy green, when cooked alongside corned beef, transforms into a tender, flavorful delight, melding with the spices and brine of the beef to create a harmonious dish. Beyond its culinary compatibility, cabbage also packs a nutritional punch, being rich in vitamins K and C, along with other nutrients. Its presence on the St. Patrick’s Day table or any corned beef meal elevates the dish, providing a balance of flavors and a connection to the traditional Irish fare. However, it’s essential to note the simplicity of cabbage as an ingredient belies its ability to transform a meal, making it a cherished component of the corned beef experience.

Instant Pot® Corned Beef & Cabbage

Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead.

Time-Saving Tip: Prep the carrots, potatoes, and cabbage after the beef is already cooking.

Prep time: 15 minutes
Active cook time: 88 minutes ((combined) + time to come to pressure)
Natural release: 10 minutes (+ 5 minutes for vegetables)
Serves: 4-6

Ingredients:

6 large cloves garlic, peeled and minced
2 small (or 1 medium) yellow onions, chopped
2 bay leaves
2 c. chicken or beef broth, preferably organic
1 c. water
2½ – 4 pound corned beef brisket with spice pack
Sea salt and black pepper, to taste
5 large carrots, cut into strips
1 lbs. red potatoes, quartered
½ large cabbage head, sliced

Directions:

1. Add garlic, onion, and bay leaves to Instant Pot® container and pour the broth and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
2. Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
3. Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
4. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
5. Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
6. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
7. Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!