Corned Beef and Cabbage

By Chef Andrew

Servings: 10

Ingredients

  • Corned Beef
    • 4-5 pound corned beef brisket
    • Garlic powder
    • Cumin powder
    • 16 oz Guinness porter
    • ½ cup brown sugar
    • ½ cup water
    • ½ cup grain mustard
  • Sautéed Cabbage with Bacon
    • 8 strips of bacon
    • 4 tbsp bacon drippings
    • 1 head cabbage, quartered lengthwise, cored and cut into 1/2-inch-thick wedges
    • 1 yellow onion, thinly sliced
    • ¾ teaspoon salt
    • ½ teaspoon ground pepper

Directions

  • Corned Beef
    • Rub both sides of brisket with garlic powder and cumin powder
    • Pour porter into electric pressure cooker
    • Place brisket fat-side up on a rack inside pressure cooker
    • Seal pressure cooker and cook beef on high pressure for 75 minutes. Allow pressure to release naturally
    • Pre-heat oven to 325° convection bake
    • Take out beef and score the fatty part into a diamond pattern going all the way down to bottom. Cut the fat only
    • In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat
    • After 5 minutes, stir in the mustard
    • Continue simmering another 2-3 minutes
    • Thinly coat meat with glaze
    • Place the brisket on a rack in a roaster
    • Put in oven and bake for 30 minutes, reglazing every 10 minutes
    • Transfer brisket to a cutting board and let rest at least 15 minutes
    • Remove top layer of fat from the brisket and slice across the grain to serve
  • Sautéed Cabbage with Bacon
    • Cook 8 bacon slices in a large heavy pan over medium heat until crisp
    • Drain on paper towels, reserving 4 tbsp of drippings
    • In a large skillet or heavy pot, over medium-high heat, add drippings, cabbage, onion, salt and pepper
    • Cook, stirring occasionally, until the cabbage is tender and beginning to brown, 15 minutes
    • Crumble the bacon
    • Top the cooked cabbage with the crumbled bacon. Serve immediately

Chef’s Notes

Hands down, this method of preparing the cabbage is way better than traditional boiling. Sorry Grandma!

Serve with buttermilk mashed potatoes, buttery sautéed carrots, and Irish soda bread.

For dessert check out Chef Trinity’s Irish Coffee Cupcakes and my Irish Coffee!

Sláinte!!!

Suggested Pairings

Light-bodied chianti or a good Chateauneuf-du-Pape. A pint of Guinness would also not go awry.