Instant Pot Corned Beef & Cabbage
For more great Instant Pot recipes, please visit InstantPotEasy.com
Well if THIS one ain’t “The Luck ‘O The Irish!” Being a Jewish boy who was raised in the burbs of NYC, I know a thing or two about Pastrami and Corned Beef, …
It is a Jewish dish.
Jeff, you don’t need to do anything different. I have cooked this kind of food for 50 years.
Awesome
You need horseradish sauce: 1 cup rich sour cream, 2 T. Prepared horse radish sauce, 1 tsp. Dijon mustard. NOW your coRned beef feast is complete.
using my stove top cooker. i found 60 minutes is good enough
Nice video fake Jew.
Sarah. I can't find your comment nor my reply so to let you know. I cooked a 4 lb corned beef, not flat, for 50 minutes with a complere natural release and it came out perfectly. Veggies are now cooking.
I love your videos and how you cook in the instant pot but I ask this one thing I would like to ask could you please write the ingredients down so I can’t get every measurement just like you if it’s not too much to ask please and thank you
Why fat side down shouldn't you score it and leave the fat side up
We use a pat of butter on the potatoes and have some vinegar to drizzle on the cabbage: it really enhances the experience. Cheers.
I'm making 2 corned beef and just cabbage so does the time and liquid amount stay the same?
horseradish or horseradish mixed with some mayo ..its a must with CB .. Great TUT !!
Oh my gosh! You’re adorable! I watch your videos for a laugh! Thanks for all info!
I gotta make that…alot!!! Not just for St.Patricks Day…lol Looks awesome!!!
I was born & raised in Lower Manhattan, Katz has the BESTTTTTTT pastrami EVER!!!!!! ❤️❤️ ugh I want one right now lol
Love your videos! #newsub
Good video but having cooked this dish for many years I make mine a little different.
First off I braise the beef for a little bit and add a little brown sugar to go with the packet of spices. I also use whole small red potatoes with the skin on because the skin is the best part and adds color to the meal. Some sliced celery added in with the cabbage is amazing. I'm also puzzled by you pouring the liquid all over the beef and veggies after their done..this ain't a soup man, everything is already super moist. Just cover the meat in foil and it'll stay juicy for a long time.
Also mustard and horseradish (prepared not cream style) are best for dipping.
Other than that you did a good job for a neophyte.
That looks wonderful!! I just got an Instant Pot with 9 functions, 6qt, and I'm making this for sure.
"Is this Jewish cooking?"
Oddly enough it sort of is. Irish immigrants learned to make corned beef from their Jewish neighbours, just like they learned to make baked beans from Americans of Puritan descent.
I received 2 heads of Cabbage, loads of Carrots and 5 pounds of potatoes, and let's hope I can find a hunk of corned beef at the grocery store this evening.