Corned Beef and Cabbage

Posted On March 12, 2023

Although family Italian meals were a staple, we know that everyone is Irish on St. Patrick’s Day. Mom made sure to remember her Irish son-in-law and always cooked corned beef every year to celebrate. The special glaze she added to the meat gives it an exceptional flavor and is always a hit.

Ingredients

• 2 2-3 lbs. each Freirich THIN CUT corned beef (We cook 2 smaller pieces as we find them tasty and less fatty). The meat shrinks when cooked.
• 2-3 lbs. red potatoes
• 2 bunches carrots
• 1 head cabbage
• onions (optional)

Glaze

• 1/4 cup apricot preserves
• 2 tablespoons dark brown sugar
• 2 teaspoons dry mustard

Directions

1. Rinse each corned beef in cool water.

2. Place corned beef in pressure cooker and add 3 cups of water in a 4 Qt. cooker, 4 cups of water in a 6-8 Qt. cooker.

3. Follow your pressure cooker directions. We cover, set control and cook 60 minutes after control jiggles. While the meat is cooking you can prepare vegetables. See step 8.

4. Cool cooker; reduce pressure instantly by running under tap water in sink and remove control carefully as steam is reduced.

5. Remove corned beef and repeat with second corned beef. (Note: you may wish to cook one larger corned beef in a large pressure cooker).

6. Set meat aside.

7. Reserve liquid from cooked meat to cook vegetables in the same cooker. This gives the vegetables flavor.

8. Peel potatoes and halve if large.
9. Peel and slice carrots into approximately 3 inch pieces.
10. Remove outer leaves of cabbage. Core and slice into wedges.
11. Peel and quarter 1-2 onions (optional).

12. Fill pressure cooker with vegetables no more than 2/3 full. Add additional water to the reserved cooking liquid if necessary.

13. Cover pressure cooker and cook vegetables for 8 minutes after control jiggles. Reduce pressure instantly by transferring pot to sink, running water over cooker lid, and releasing control carefully.

14. Repeat this process with remaining vegetables, using reserved cooking liquids, and additional water as necessary until all vegetables are cooked.

Meat Glaze

1. In a small bowl, combine apricot preserves, brown sugar and dry mustard blending well.

2. Trim excess fat from top of each corned beef and place cooked corn beef fat side up on roasting pan.

3. Cover the entire top of each piece with glaze.

4. Place under broiler in oven and watch carefully until glaze looks glossy. Or place in 350 degree oven. Watch carefully until glaze is glossy and set.

5. Remove and let meat rest. Slice thinly on diagonal.

Serve meat with vegetables, mustard, or horseradish. Irish Soda bread completes this tasty meal.