corned beef and cabbage

Can be done in the slow cooker, instant pot, or stovetop. Final step in oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

place corned beef into cooking vessel (Dutch oven if preparing on stovetop) and cover with water. Add peppercorns, Bay leaf. (Slow cooker: low=4-6 hrs; high= 8-10 hrs) (Instant pot meat/high/more/45 min) (Stovetop: cover tightly, simmer until tender, appx 40-50 min/lb)

Step 2

Prepare sauce by mixing brown sugar and flour first, then adding other sauce ingredients to mix.

Step 3

Remove meat from cooking vessel (keep cooking liquid in vessel for veggies) , place fat side up (trimming fat, if preferred) in roasting pan. Baste top of meat with prepared sauce.

Step 4

Add veggies (except green bell pepper) to cooking liquid from meat. (Slow cooker, add after meat has cooked for appx 2-3 hrs: low= 6-8 hrs; high= 3-4 hrs) (Instant pot meat/high/more/3 min) (Stovetop: bring to a boil and simmer, appx. 25 min). Add green pepper last 3 minutes of cooking.

Step 5

Bake brisket with sauce on top in oven at 350°F 15 to 20 minutes/until topping is set. Let brisket rest for 15 minutes minimum. Carve in thin slices across the grain

Step 6

Arrange veggies and broth around corned beef in roasting pan.