Even if you're not Irish, it's fun to pretend you are around St. Patty's Day. Corned beef and cabbage is the most commonly served meal this time of year. No one can blame you; it's delicious. The brisket is not the best cut of meat. It's found in the steer's chest above the front legs and weighs about lbs. You can purchase an entire brisket or one that's cut into two pieces, the point and the flat cut. The flat cut is the biggest portion of the brisket.
You'll find a thick layer of fat on the top that will keep the cut moist. Cut the cabbage into 8 wedges. Use toothpicks to hold wedges together. In a separate large, deep skillet, heat the canola oil over medium-high heat. When hot, add the cabbage wedges and cook until browned, about 5 minutes on each side.
Add carrots and potatoes. Pour in the reserved cooking liquid, bring to a simmer and cover. Reduce heat to low and cook for minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another minutes or until cooked through. Remove the cooked vegetables to a plate. To the remaining cooking liquid in the skillet, whisk in the butter. Slice the corned beef against the grain and serve with the cabbage and vegetables.
Pour a bit of the sauce over the corned beef just before serving. Garnish with parsley. Set the rack in the Instant Pot. Place corned beef brisket, contents of the spice packet, garlic cloves, broth and water in the Instant Pot. Close lid. Make sure the vent is set to sealing. Set timer for 90 minutes on high. It will take about 15 to 20 minutes for the pressure to build, then the timer will start. Once done, allow for a minute natural pressure release before releasing remaining pressure and removing the lid from the Instant Pot.
While the pressure is natural releasing, prepare the glaze. In a small saucepan, melt the butter. Add water and brown sugar. Heat over medium-high heat and let thicken for about 5 minutes. Whisk in the mustard and reduce heat to low, simmer about 5 minutes.
This is enough glaze for a 5-pound brisket, you will not use it all for a 3-pound brisket. Leaving the liquids in the Instant Pot, remove corned beef to a baking sheet. Brush some of the glaze on top of the corned beef and broil, 6 inches from the heat source for 30 minutes, brushing with more glaze every 10 minutes. Watch carefully because the glaze can burn. Put cabbage, potatoes and carrots in the Instant Pot and cook them on high for 3 minutes, then do a quick release.
Place corned beef on a tray and slice across the grain. Arrange the vegetables around the corned beef. Serve with the mustard sauce. Preheat the oven to degrees. Have ready three sheets of foil to wrap the corned beef in.
Place the corned beef on the foil. Sprinkle with the garlic and onion powder and all-purpose seasoning. Sprinkle the contents of the seasoning packet over the corned beef. The usual onions, potatoes, carrots and cabbage can be added midway through cooking.
Testing for doneness: Many a recipe urges the cook to boil a corned beef until it's "fall-apart" or "fork" tender. Problem is, an overcooked corned beef borders on mushiness. Herskovitz recommends the same mandate for safely testing the proper doneness of any cut of meat: Use a quick-read meat thermometer. Pierce the flesh with the probe in the thickest part of the meat; when it registers , your brisket is done. Kreiger uses the fork test.
Which leads us to Kreiger's No. If you're serving the meat shortly, simply let it stand on a warmed platter, and loosely tent it with foil until the other dishes are ready to serve. If you're planning to serve it chilled for corned beef sandwiches, immediately plunge the meat into a large quantity of ice water. That bath should quickly chill the meat, promptly stopping the cooking action. Carving a corned beef brisket: Remember those long, stringy grains of muscle we mentioned?
Here's where they challenge most cooks. First, place the cooked brisket on a cutting board, fat side down. Assuming you're working with a flat, you'll quickly see the grain pattern. Jaworski recommends slicing straight down. Do not cut with the grain. And if you've cooked a whole brisket, Kreiger offers this easy trick: "Slice from the flat to the point," he says. If you start at the one end [the flat] and move to the other [the point], you'll be slicing against the grain all the way through and get nicely grained slices.
And as for how to serve it? Note to readers: if you purchase something through one of our affiliate links we may earn a commission. All rights reserved About Us.
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