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Ahh, I love corned beef & cabbage! One of the big reasons I love it so much is that thanks to one of those ancestry kits, I found out that I am in fact Irish! I love Ireland, and so I love corned beef & cabbage. It’s such a great comfort food. I love to eat it when it’s cold . . . even though it doesn’t get that cold in California. But I still love turning the AC down really low, sitting there and eating this dish to feel comfy.
Now the thing about corned beef & cabbage is there’s some serious prep time involved. We’re talking at least a week. Yep, you read that right. But it’s worth it in the end, trust me. During that time you’re basically pickling or brining (or salting or curing) the beef, which makes it super delicious once it’s finally ready to be cooked. It takes a while, but the process is really simple. Essentially you take a beef brisket, stick it in some salt water for 7–10 days, and then cook it. Ok it’s a little more complicated than that, but you get the gist, haha.
In the recipe below, I recommend 10 days to brine, but a little less time is fine, especially if your brisket is on the smaller side. Remember you’ll want to have this ready for St. Paddy’s!
What should you have on the side? Corned beef & cabbage is a versatile main dish that…
Read the full recipe on Civilized Caveman Cooking.