New gadgets can make “seasoned” dishes feel new again and that’s the case here (thanks Instant Pot®!) with this non-traditional yet speedy and easy way to make corned beef and cabbage. Salt-cured and braised brisket, cabbage and potatoes are what we most likely think of today, which certainly has roots in Irish cuisine and is strongly associated with St. Patrick’s Day celebratory meals. But the dish also has English, Jewish and U.S. roots. Really it’s a dish with a long story of salt, beef and the people who helped corned beef travel the world.
- 1 ButcherBox Shoulder Roast, defrosted and patted dry (approx. 2.5 lbs)
- Salt and pepper
- 2 tbsp pickling spices
- 2 tbsp light brown sugar
- 2 medium yellow onions, peeled and quartered
- 5 cloves garlic
- 3 cups chicken, beef or vegetable broth (just water is okay too)
- 1 cup dry white wine
- 1 bunch medium-sized carrots, trimmed
- 1 lb small potatoes like baby Yukon gold
- 1 medium green or Savoy cabbage
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp whole grain mustard
- 2 tsp Dijon mustard
- Chopped parsley, for serving
- Place the shoulder roast on a baking sheet or in a baking dish and rub 1 tablespoon Diamond Crystal kosher salt (if using a saltier salt, use less) all over, followed by the sugar and pickling spices. Cover with plastic and place in the fridge for 4 to 8 hours.
- When ready to cook, place the seasoned shoulder roast on the base grate of the Instant Pot®. Tuck the onion and garlic in and then pour the broth and wine over the beef.
- Close and lock the lid. Make sure the valve is set to seal then cook on high pressure for 50 minutes. It will take about 10 minutes to come to pressure. Let the pressure release for 20 minutes on its own then quickly release any remaining pressure.
- Meanwhile, prepare the vegetables and the mustard vinaigrette. If the carrots are too long to fit in the Instant Pot, slice them in half. Potatoes larger than a golf ball should be halved as well. Cut the cabbage into 1½- to 2-inch wedges. In a small bowl, whisk together the olive oil, vinegar, whole grain mustard and Dijon mustard. Season with salt and black pepper and set aside.
- Once the beef is done cooking, transfer out of the broth and onto a cutting board and tent it with foil to keep warm. Arrange the vegetables in the broth-filled Instant Pot and cook under high pressure for 3 minutes. Release all pressure (careful of the hot steam!) quickly, then open the pot and transfer the vegetables to a serving platter, leaving room for the beef.
- To serve, slice the beef against the grain, arrange on the platter with the vegetables, spoon some of the broth over the beef and vegetables to moisten and discard the rest. Drizzle the mustard vinaigrette over the vegetables and beef, and sprinkle the parsley over the top.
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