Fáilte! Happy night before St. Paddy's Day! Well, for my Aussie and European patrons/followers, it's already St. Paddy's Day, isn't it?
I identify as Irish because my maiden name is Irish, although I'm only about 1/16th Irish. My 97% Germanic hubby just did his Ancestry DNA and was thrilled to find some Scots-Irish. (Not quite sure if they married any Irish lasses/laddies while in Ireland, though Which means he's mostly a little bit Scot and a whole lotta Germanic.)
My Irish roots are found in the Counties Mayo and Galway area. My third-great-grandparents fled famine Ireland and arrived in Kentucky by the early 1850s. The patriarch and his wife (Thomas and Bridget) ran the tollgate and their sons started out as laborers building a branch of the Louisville & Nashville Railroad. One went on to run his own tavern (go, James!). One became a priest who was a college president for four years and a pastor helping underprivileged youth in the west end of Louisville until his death in the early 1890s. I've done lots of research on my roots and even got to attend Mass in the current church which was built a decade before my ancestors migrated to the US. My deceased father joined me (which brought me to tears, but also made me very happy that I could let him experience that, too.)
To celebrate tomorrow's feast day, I thought I'd share a glimpse of my meal--and my recipe. If you haven't been following my obsession with the Instant Pot on Facebook, it's almost the only way I cook. I'm working on a cookbook (not sure yet if I'll do a series of several themed cookbooks or just include IP and non-IP recipes in a single cookbook. Stay tuned to this space because I'll be talking about the cookbook more on Patreon--and sharing select recipes (like this one) for my patrons here to show my appreciation.
These photos are from New Year's Day 2019, as this is our traditional New Year's meal.
Corned Beef and Cabbage
2-3 lbs. flat cut corned beef
1 bottle Guinness Draught Stout beer (11.2 ounces)
3 cups water or beef broth
4 garlic cloves, smashed (or equivalent of pre-minced)
1 tbsp. pickling spices (use the packet that came with the meat, but can add another tablespoon if desired)
1 onion, peeled and sliced, optional
Vegetables (added after roast is cooked)
4 carrots, peeled and cut into 2- to 3-inch sections
5-6 red potatoes, whole or cut in half if large
1 head cabbage, cut into 6-8 wedges
Place trivet in inner pot of Instant Pot. (You can make this in a 6-quart or an 8-quart.) NOTE: Alternatively, you can add a layer of sliced onions to the bottom of the inner pot and forego using the rack. If you choose this option, place the meat on the onions and then add the liquids and spices.
Add Guinness and water/broth, garlic, and pickling spices.
Place meat on rack fatty side down.
Set on Meat or Pressure Cook for 90 minutes (1:30 on display).
Regardless of whether you want to add vegetables, let the pot do a Natural Pressure Release (NPR) for 20 minutes, then Quick Release (QR) any additional pressure through the steam vent until float valve goes down.
Remove the corned beef to a platter to rest. Remove the trivet, if you used one. If you aren’t doing vegetables, let the meat rest for 5-10 minutes and slice thinly against the grain.
Optional—Vegetables: If you are cooking vegetables in the Instant Pot, be aware that potatoes take a few minutes longer than the other two, which requires several additions and pressure releases. I place the potatoes in the corned beef liquid in the inner pot first and set it on high pressure for 5 minutes. QR the pressure, then add carrots and cabbage for 2 additional minutes and do another QR. Make sure you let ALL the pressure out each time before opening the lid! You can put all three in together for 5 minutes, but the carrots tend to be mushy and the cabbage will cook down to nothing. NOTES: If the potatoes are submerged in the liquid, the pot will come back to pressure faster. It's also better having the cabbage above the liquid, rather than soaking in it.