Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

Serves 6-8

Corned beef has such year-round appeal that we created our own Metropolitan Market Corned Beef and Metropolitan Market Wagu Corned Beef. 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 – the meat is already seasoned.


  • 4 lbs Metropolitan Market Corned Beef or Metropolitan Market Wagu Corned Beef with spice packet
  • 1 large onion, quartered
  • 12 oz lager-style beer
  • 1/2 cup water
  • 2 bay leaves
  • 1 medium head green cabbage, cut into 6 wedges
  • 6 large carrots, cut into 1-inch pieces
  • 8 small red potatoes, halved
  • Prepared horseradish and/or coarse-grained mustard, for serving


  1. Cut beef into 4 equal pieces and place in the pressure cooker. Sprinkle with spices from the packet, if provided. Add the onion, beer, water and bay leaves.
  2. Close and lock the lid of the pressure cooker and set the timer for 60 minutes on pressure cook HIGH (or Meat function). Once cooked, quick-release the steam. Open the lid and transfer the 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 the vegetables to the cooker. Close and lock the lid and set the cooker to 1 minute on pressure cook HIGH. Once cooked, quick release the pressure. Transfer vegetables to a warm platter.
  4. Slice corned beef against the grain, transfer to platter with the vegetables. Drizzle with cooking juices. Serve with horseradish and mustard, if desired.

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