Ingredients and Weight:
- 3-4 pound corned beef brisket
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 peppercorns
Preparation Time:
10 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 out of 5 (Easy)
Preparation Method Steps:
- Heat olive oil in your Instant Pot using the sauté function.
- Brown the corned beef on all sides, about 3 minutes per side.
- Add chopped onion and garlic to the pot and sauté for 2 minutes more.
- Pour in beef broth, water, brown sugar, thyme, rosemary, bay leaf, and peppercorns.
- Close the lid and set the valve to sealing. Cook on high pressure for 90 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes.
- Open the lid and remove the corned beef from the pot.
- Slice against the grain and serve with your desired sides.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30 grams
- Fat: 20 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and flavorful corned beef
- Savory and umami-rich broth
- Perfect for St. Patrick's Day or any special occasion
User Comments:
"Absolutely delicious! The beef was so tender and the broth was perfect for making a flavorful gravy." - Jane Doe
"Easy to make and the flavor was incredible. I'll definitely be making this again." - John Smith
"The corned beef was a little salty, but the overall flavor was still great. I would recommend reducing the salt content in the recipe slightly." - Mary Jones
Special Precautions and Tips:
- Make sure the corned beef is completely submerged in the liquid.
- Don't overcook the corned beef, as it can become tough.
- Let the corned beef rest for 10-15 minutes before slicing to allow the juices to redistribute.
- If you don't have an Instant Pot, you can cook the corned beef in a Dutch oven or slow cooker.
