Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

Serves 6 to 8

Corned beef is brisket that has been cured using "corns" of large rock salt. Using a pressure cooker allows you to make tender corned beef anytime, even for a weeknight meal—and the leftovers make superb sandwiches. Note that some brands of corned beef don't have a spice packet as the meat is already seasoned.


  • 4 pounds corned beef with spice packet
  • 1 large yellow onion, quartered
  • 12 ounces lager-style beer
  • 2 bay leaves
  • 1 head green cabbage, cut into 6 wedges
  • 6 large carrots, cut into 1-inch pieces
  • 8 small red potatoes, halved
  • Prepared horseradish or coarse-grain mustard, for serving


  1. Cut beef into 4 equal pieces and place in pressure cooker. Sprinkle with spices from packet, if provided. Add onion, beer, 1/2 cup water and bay leaves.
  2. Close and lock lid of pressure cooker and cook on HIGH for 60 minutes. Once cooked, quick-release the steam. Open lid and transfer corned beef to a platter. Tent meat with foil and let rest while you cook the vegetables. Beef is done when it is fork-tender.
  3. Add vegetables to cooker. Close and lock lid and pressure cook on HIGH for 1 minute. Once cooked, quick release the pressure. Transfer vegetables to a warm platter.
  4. Slice corned beef against the grain. Add to platter with vegetables. Drizzle with cooking juices. Serve with horseradish or mustard, if desired.

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