"Enjoy all of the rich, warm flavors of traditional corned beef and cabbage in a fraction of the time—not to mention, with a fraction of the clean-up—with this flavor-packed recipe developed specifically for the Instant Pot. Be sure to serve this hearty dish with plenty of crusty bread for sopping up the rich juices. Any leftover meat makes for amazing next-day corned beef sandwiches. ..."
INGREDIENTS
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1 tablespoon light brown sugar
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1 1/2 teaspoons dry mustard
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1 teaspoon black pepper
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1/4 teaspoon ground cloves
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1/4 teaspoon crushed red pepper
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2 1/2 to 3 pounds corned beef brisket
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2 teaspoons olive oil
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1 cup unsalted beef stock
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2 teaspoons apple cider vinegar
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3 garlic cloves, smashed
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2 bay leaves
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1 head green cabbage, cored and cut in quarters
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1 large onion, cut into 8 wedges
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1 1/4 pounds small Yukon Gold potatoes
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3 large carrots, peeled and cut into 2-in. pieces
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2 tablespoons unsalted butter
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1 tablespoon chopped fresh dill
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Whole-grain Dijon mustard