Yes, if you’ve got an Instant Pot or pressure cooker, you can have homemade corned beef the same day the light bulb goes off that it’s Saint Paddy’s Day … TONIGHT. It’s better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked in. You can get this on the stove in under ten minutes and on the table in less than three hours. Serve with creamy horseradish sauce (I like to mix a couple tablespoons raw horseradish with 1/4 cup sour cream) and Warm Brussels Sprouts Slaw with Bacon and Juniper Berries.
- 4 cups water
- 1/2 cup kosher salt (if you can find red salt–like Hawaiian red salt–substitute at least some for the kosher salt and your corned beef will take on the familiar reddish hue)
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 1 cinnamon stick
- 10 cloves
- 10 juniper berries
- 10 allspice berries
- 2 bay leaves
- 1/2 onion, chopped
- 3 cloves garlic, smashed
- 1-inch piece of ginger, smashed
- 1 (12-ounce) bottle amber beer
- 1 (3-1/2 to 4-pound) beef brisket, trimmed of major excess fat (don’t trim it all off though)
- 2 pounds red new potatoes
Combine first 13 ingredients in the pressure cooker. Stir to combine and submerge brisket in liquid. Seal cover and bring up to high pressure (two rings). Adjust heat to maintain high pressure, and cook for 70 minutes.
Release pressure naturally, remove cover, and add potatoes to the liquid with the meat. Cover again, bring heat back up to high pressure and cook an additional 15 minutes.
Remove meat and potatoes to a cutting board, cover with foil and let rest for 5 minutes. Slice meat across the grain and arrange on a serving platter with potatoes.