Instant Pot Corned Beef and Cabbage, Potatoes, and Carrots with Horseradish and Mustard Spread
I wasn’t planning on making any corned beef recipes this year, but when I saw the deal on this piece of meat, I just had to buy one! Steve chimed in that I might as well make a video for it, so here it is!
The idea for the horseradish comes from Bruce Weinstein and Mark Scarborough’s book Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model (link below). I meshed the idea in with my standard recipe and the result was delicious! Don’t worry about the horseradish and mustard spread being too strong – they mellow out during cooking and add a great flavor to the meat. I even saved the layer that I scraped off of the top to use as a mustard spread when I made corned beef sandwiches the next day. YUM!
NOTES:
• You can use beef broth or apple juice instead of beer if you prefer not to use alcohol.
• The spice packet that came with my corned beef was huge at about 2 tablespoons so I only needed 1 extra tablespoon of pickling spice to make up the total of 3 that I wanted. You can adjust accordingly.
• Save the top layer of horseradish/mustard/pickling mix to use as a spread for the meat – pick out and discard any large pieces like whole cloves or allspice berries.
• To shred or to slice? That is the big question. If you prefer sliced, cut against the grain. If you prefer shredded, use two forks to pull the meat strands apart. I love it either way, but if I had to pick one, it would be shredded.
• Leave the fat on during cooking to flavor the meat. Only cut the fat away after cooking if you don’t want it, but I find it to be absolutely melt-in-your-mouth divine!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model:
Today’s Ingredients:
3 TB whole grain mustard
3 TB prepared horseradish
3 lb corned beef brisket, rinsed and patted dry, spice packet reserved
1 medium onion, large sliced
6 garlic cloves
1 TB pickling spice
1 bottle Guinness or other dark beer – use beef broth or apple juice if you avoid alcohol (11.2 oz Extra Stout in the video)
2 lbs potatoes, 2-3” inch cuts
1 lb carrots, 2-3” inch cuts
2-2½ lb savoy cabbage, cut into 8 wedges and core removed (regular green cabbage if fine!)
Instructions:
1. In a small bowl, mix the mustard and horseradish until thoroughly combined. Spread ¼ of the mixture on the bottom (meaty side) of the patted-dry corned beef brisket. Place the brisket on a trivet with handles, meaty side down. Now spread the remaining mixture all over the top (fatty side) and sides of the brisket. Make a good layer on top to give the spices something to stick to later.
2. Place the onions, garlic, 1 tablespoon pickling spice, and Guinness (or broth) into the unheated Instant Pot. Place the brisket on the trivet into the pot.
3. Sprinkle the spice packet evenly over the top of the brisket.
4. Lock the lid and cook on manual/high for 75 minutes followed by a 15 minute natural pressure release. Release any remaining pressure and reopen the Pot.
5. Lift the brisket and trivet out onto a cutting board to rest. Use spider to scoop out and discard the spent veggies and spices out of the pot leaving only the liquid. Or you can use a strainer.
6. Layer the last three veggies into the pot: potatoes on the bottom, then carrots, and cabbage wedges on top.
7. Lock the lid and cook for 3 minutes on manual/high followed by a quick pressure release before reopening the lid.
8. Scrape the mustard/horseradish/spice spread off the top of the brisket. Save this to use as a spread, but do pick out any whole cloves or allspice berries. You may also choose to scrape away the fat layer, but please don’t! It’s so yummy!
9. Slice against the grain or shred the brisket and serve with the cabbage, potatoes, and carrots.
10. ENJOY!
Classic & Delicious Dutch Oven Corned Beef #cooking #dutchoven #cornedbeef #easy #easyrecipe
Ingredients-
3 lbs corned beef
8 cups water
12 oz carrots chop into 2
2 tbsp corned beef spice
1 onion chopped
3 garlic cloves minced
1 cabbage cut into quarters
Horseradish Sauce-
½ cup sour cream
2 tbsp prepared horseradish
2 tsp Dijon mustard
½ tsp Worcestershire sauce
salt & pepper
Full Recipe ➡️
Slow Cooker Corned Beef & Cabbage ???? #cornedbeef #slowcookerrecipes
You’re in luck! This delicious slow cooker corned beef and cabbage is so easy…it’s good as gold!
Let’s get this Paddy started! ????
::::::::::::
Slow Cooker Corned Beef and Cabbage
Ingredients:
1 medium onion, cut into wedges
3 cloves garlic
3 large carrots, cut into thirds
1 lb petite potatoes
1 SunFed Ranch corned beef brisket
4 cups low sodium beef stock
1/2 green cabbage, cut into wedges
.
Instructions:
Place onion, garlic, carrots and potatoes in slow cooker
Add corned beef, fat side up, and add spice packet
Pour in beef stock
Cover and cook on high for 5 hours, until meat is tender
Add cabbage and cook on high for 1 more hour, until cabbage is tender
Slice brisket, serve with veggies, stone ground mustard and horseradish
Enjoy! ????
Horseradish and Mustard Slow Cooker Brisket, Perfect for Sunday Roast
We have combined traditional flavors of Mustard and Horseradish in the Slow Cooker Brisket dish. The bed of vegetables adds to the flavor but the horseradish and mustard on the meat is crucial, if you can marinade the meat for 1 hour or preferable over night, you will notice the difference at the end of cooking.
*It doesn't matter how many carrots or celery sticks you use, so don't worry about that too much, it is mostly for flavor.
Serves 2
500g Beef Brisket Joint
1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard
2 Onions `
4 Celery Sticks*
2 Carrots*
3 Garlic Bulbs
*this amount doesn't matter as it is just for Flavour
BEST Recipe for Corned Beef and Cabbage with El Yucateco Hot Sauce!
In this video, we will show you how to make classic Corned Beef and Cabbage in a Dutch oven with a beautiful and delicious El Yucateco twist! If you're looking for the BEST recipe for corned beef and cabbage, this is it! We will also show you how to make Horseradish Cream Sauce which is a DELICIOUS pairing with this Corned Beef recipe! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
Thank you so much for watching our video! You can visit our website anytime at elyucateco.com for product details and more recipes!
Instagram – elyucateco_hotsauce
Facebook – /elyucateco
Twitter - @elyucateco
Pinterest - /elyucateco
Reddit - /elyucateco_hotsauce
YouTube - /elyucateco_hotsauce
#CornedBeefandCabbage #HorseradishSauce #KingOfFlavor
Ingredients Needed for Horseradish Sauce: (combine all into a bowl, mix well and refrigerate in advance)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon coarse black pepper
- 1 teaspoon minced garlic
- 1 teaspoon prepared horseradish
- 1 teaspoon dried chives
- 2 teaspoons of El Yucateco Green
Ingredients needed for Corned Beef: (I'll place some additional links below for more methods as well)
- We used a pre-packaged corned beef, a 3lb beef brisket FLAT (flat sliced nicer) be sure to ask your butcher
- 1 spice package from packaged corned beef (I'll place some links below for alternatives if you don't have this)
- 10 small red potatoes
- 1 large chopped onion
- 2 chopped celery stalks
- 2 cups of baby carrots
- 1 head of cabbage (root removed, sliced into wedges as shown in video)
- 1 ounce of El Yucateco Green into the boil
Instructions:
Always wash your hands before prepping any food recipe, and thoroughly wash all vegetables with cold water)
1) Prepare your Horseradish Cream Sauce by combining all ingredients into a bowl, mixing well, covering and placing into the refrigerator for up to 24 hours in advance. The longer you allow it to settle, the tastier it will be!
2) Place your corned beef into a large pot or Dutch Oven, cover with water (approximately 1 quart of water per pound of beef), add your spice package or seasoning mix as well as 1 ounce of El Yucateco Green, cover and bring to a boil over high heat.
3) Once you reach a boil, reduce the temperature to simmer and allow to cook for approximately 45-55 minutes PER POUND of beef.
4) After approximately 2.5 hours (for a 3 lb beef portion) add potatoes, onions, carrots, celery to the pot. Allow to cook for another 30 minutes or until potatoes and carrots just begin to tenderize, then add the cabbage and allow to cook covered for an additional 15-25 minutes or until cabbage has absorbed the broth and become tender.
5) Remove Beef, slice against the grain.
6) SERVE IMMEDIATELY with vegetables and as much broth as you'd like.
7) ENJOY!
If you'd like to make your own corned beef from scratch, here's a link for you to follow:
This link will provide you with a great recipe and full instructions on making corned beef from scratch as well as all spices required for a seasoning pack replacement.
Music Information:
Stock Music and/or Audioblocks Subscription
Corned Beef with Vegetables and Mustard-Dill Sauce | Price Chopper How-To
Prep: 15 minutes
Cook: 6 hours • Serves: 8
Ingredients:
1 (3- to 4-pound) flat cut corned beef with seasoning packet, fat trimmed
4 cups apple juice or cider
2 cups water
4 tablespoons chopped fresh dill (about 1/2 bunch)
4 large Yukon gold potatoes, skin on, each cut into 4 wedges
4 medium carrots, each cut lengthwise in half, then crosswise into 2-1/2-inch pieces
2 medium yellow onions, each cut into 6 wedges
1 large green cabbage, cut into 8 wedges
1 cup mayonnaise
1 cup sour cream
1/2 cup coarse ground mustard
1. In 7- to 8-quart slow cooker, combine seasoning packet, apple juice, water and 1 tablespoon dill. Add corned beef. Cover and cook on high 5 to 6 hours. Corned beef is done when a fork slides easily into corned beef when pierced. Transfer corned beef to cutting board and loosely cover with foil.
2. Add potatoes, carrots, onions and cabbage to slow cooker. Cover and cook on high 1 to 2 hours, or until vegetables are tender, returning corned beef to slow cooker during last 30 minutes of cooking to reheat.
3. Meanwhile, in small bowl, whisk together mayonnaise, sour cream, mustard and remaining 3 tablespoons dill.
4. To serve, slice corned beef across grain. Serve with vegetables and mustard sauce.
Approximate nutritional values per serving: 797 Calories, 51g Fat (14g Saturated), 108mg Cholesterol, 609mg Sodium, 50g Carbohydrates, 6g Fiber, 31g Protein