Happy St. Patrick’s Day!
Growing up, it was a tradition that St. Patrick’s Day meant corned beef and cabbage. I have been trying for over twenty years to duplicate the texture and flavor of my mom’s traditional dish. I have tried slow cookers, the oven, and the stovetop; but none of it has come out with that falling apart texture or buttery flavorful cabbage. So I did a test run with the Instant Pot.
I have to admit, I did my research beforehand and was shocked to see that people were saying it takes 90 minutes in the IP. However, I saw it in multiple places so there had to be something to it. Worse-case scenario, I was down a couple bucks for the price of the meat. This is a two-part IP recipe since if you put everything in the pot at once, your cabbage will basically be non-existent. When the 90min countdown was done, I was nervous that we would be eating McD’s instead for dinner. However, when step two was complete, I have to admit things were looking good.
Good is an understatement! This was the best corned beef and cabbage that I have ever had (sorry, Mom!). So if you want to duplicate it, here is what I did:
Materials:
• Cutting board
• Knife
• Measuring cup
Ingredients:
- 2lb Corned beef with seasonings
- 2 cups chicken broth
- Five small white potatoes, halved
- Small cabbage, quartered
- 1 stick butter
- 1 cup baby carrots
Procedure:
- Place corned beef in Instant Pot with chicken broth and seasoning.
- Set IP to Manual, high-heat, for 90 minutes. NPR
- Add cabbage, carrots, and potatoes. Top with butter.
- Set IP to Manual, high-heat, for 5 minutes. NPR
- Serve and enjoy!
Creativity means not just doing things the way they have always been done. I love updating family favorites using modern techniques or tools. Do you have any family traditions that you have put a new spin on?