Corned Beef and Cabbage Recipe
Corned Beef and Cabbage
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
- 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.
- 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.)
- 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.
- Slice corned beef against the grain, transfer to platter with the vegetables. Drizzle with cooking juices. Serve with horseradish and mustard, if desired.