Corned Beef + Colcannon

I am making this because it is easy and fun. And I am Irish American.

 

Cook time 2hrs and 27 mins prep time 5 mins

total time 2hrs

Servings 6 to 8 servings

 

Ingredients

• A 2 pound (996g) brisket (1.5 inches in thickness)

• 4 cups (1L) cold water

• 1 (200g) medium onion , quarterer

• 4 (13g) garlic cloves , crushed

• 1 teaspoon of spice

• apple cider vinegar

Pickling Spices Seasoning:

• 1 teaspoon yellow mustard seeds

• 1 teaspoon whole black peppercorns

• 1 teaspoon coriander seeds

• ½ teaspoon whole allspice

• 3 whole cloves

• 3 bay leaves

• ½ teaspoon ground ginger (optional)

Vegetables:

• 6 (370g) carrots , peeled & cut to 2.5 inches in length

• 4 (570g) red potatoes , quartered

• 1 (1300g) cabbage , cut into 8 wedges

1. Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.

2. In a Instant pot add the carrots, potatoes, onion quarters, brisket, spice, pickling spices, garlic, cabbage, apple cider vinegar, and water in that order

3. After cooking open vent and cool for 15 mins, and make sure to be carful when opening

4. Take out the brisket, cut and enjoy 😋