Corned beef brisket is a wonderful invention. You can eat it for dinner, and then the next morning scramble eggs with it and have the most satisfying breakfast. Briskets are very forgiving cuts of meat, the key is to find one that’s not pre-brined with chemical-filled liquids. You want a straight up brisket with a nice swath of fat on it. Then you want to salt the tarnation out of it.
You know I love to tell people where I get my kitchen stuff, so click My Kitchen at the top of this page to see the links to my exact Slow Cooker and Instant Pot. And yes, I still have this Heisenberg “Let’s Cook” Instant Pot sticker on mine. I love it.
This recipe first appeared in my second cookbook Eat Happy Too. Should you want to get a copy to enjoy the 163 other recipes in this book, you can get it here.
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!
Corned Beef Brisket and Cabbage
Ingredients
- 3-4 pound brisket
- Salt
- 1 tablespoon peppercorns
- 3 teaspoons minced garlic
- 1 onion, sliced
- 1 cup beef broth or chicken broth
- 1/2 head of cabbage, cut into 2” wedges
Instructions
- Slow Cooker Instructions:
- Season brisket liberally with salt. Place in a slow cooker, fatty side facing up. Pour peppercorns, garlic, and onion slices over brisket. Pour broth around sides of brisket, season once more with salt. Cook on low for 6 hours, add cabbage wedges, cook 2-3 more hours or until cabbage and meat is tender.
- Instant Pot Instructions:
- Season brisket liberally with salt. Place in Instant Pot fatty side facing up. Pour peppercorns, garlic, and onion slices over brisket. Pour broth around the side of the brisket, season once more with salt. Cover Instant Pot and set vent to “Sealing” position. Select “Manual” setting and cook 45 minutes, letting Instant Pot complete the cooking cycle until the float valve has descended completely. Open lid and remove brisket. Place cabbage into pot, season with salt, and cover, setting vent to “Sealing” position. Select “Manual” and cook 5 minutes, letting Instant Pot pressurize and then complete the 5 minute cook time. Slice brisket thinly. Release the vent to the “Venting” position and let the steam release until the float valve has fully descended. Remove lid and place brisket slices back into Instant Pot and cover with juices. Serve brisket and cabbage immediately, seasoning once more with salt if necessary.
Have both Eat Happy books. Changed from a steak and salad guy to really cooking.
John, that’s the best compliment you can give! If you would be so kind as to write a review at Amazon, I would be forever grateful!
XOXO
Anna