My Take on Corned Beef and Cabbage

Yeh, I know.

Most everyone is planning on a nice boiled dinner, Chicago has dyed the river green again and, well… it is tradition.


I do things a little differently. I usually cook my beef in the slow cooker for six hours, then finish it in the oven with barbecue sauce; bit this time, I used my multi pot and it was oven ready in about two hours.

Imma do it like this from now on!

Multi Pot:
•Corned beef
•1 onion, chopped
•4 cloves garlic, minced
•1 can Guinness (or your own fave beer)
•Your fave steak seasoning

•Small potatoes, chopped
Seasoned Salt
•Garlic-infused olive oil
Barbecue Sauce*

*I am partial to my own sauces, but feel free to use your own fave.

Prep is dead simple.

Remove your corned beef from the bag and rinse it, really well.

Toss the spice packet, then scatter the onion and garlic on top of that well-rinsed corned beef in your multi pot.

Season well, then pour the beer over all.

Seal your pot and set the timer to 70 minutes under high pressure.

Go off and do something fun, like prep the potatoes and, if you are feeling in the mood, make your own custom barbecue sauce.

Heat your oven to 250º.

Once the pressure cooker is complete, let it rest, still under pressure, for 15 minutes, then release the valve and consider your corned beef.

Note: it will not be pretty, but we’re gonna fix that all right up.

Toss the potatoes with one tablespoon of the olive oil, the seasoned salt, and as much parsley as you like.

Arrange the potatoes in the bottom of a roasting pan, then arrange the corned beef on top.

Brush the corned beef with your barbecue sauce of choice. I went a little heavy handed with this, using an entire 12 ounce jar. It still turned out wonderfully, but if you are looking for a measurement, mebbe consider one cup of sauce.

Cover tightly with foil and pop into the oven for ninety minutes.

Remove the foil and consider your beef.

Much nicer, right?

Leaving the foil off, bake for another 45 minutes or so, until the corned beef has a bit of a crust and the potatoes are tender.

Remove from the oven and let rest for ten minutes before slicing.

I serve mine with Waldorf Coleslaw.

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