My Irish roots corne out on st. Patty’s Day, and I love to celebrate with homemade corned beef. Instead of water, I use Guinness to flavor the corned beef and vegetables. The salty corned beef benefits from the sweetness of the stout broth, and the vegetables cook along with the beef in the pressure cooker in less than an hour. Serve the corned beef with Colman’s English mustard or your favorite condiment.
SERVES: 8
INGREDIENTS:
- Two 12-ounce cans guinness stout
- 1 large sweet onion, such as vidalia, coarsely chopped
- 1 bay leaf
- one 4-pound corned beef brisket, drained
- 4 medium yukon gold potatoes, scrubbed and quartered
- 6 medium carrots, cut into 2-inch lengths
- 4 medium parsnips, peeled and cut into 2-inch lengths
- 2 medium sweet potatoes, peeled and cut into 2-inch chunks
- 4 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Pour the stout into the pressure cooker, spread out the onions in the bottom of the cooker, and add the bay leaf.
- Place the corned beef on top of the onions and pile the potatoes, carrots, parsnips, and sweet potatoes on top of the corned beef.
- Lock the lid in place and cook at high pressure for 55 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the vegetables to a serving platter, pour the butter over them, and sprinkle with salt and pepper to taste. Cover with aluminum foil to keep warm.
- Transfer the corned beef to a cutting board and allow to rest for 15 minutes.
- Cut across the grain into thin slices. Arrange the slices on a serving platter, spoon some of the cooking liquid over the meat, and serve with the vegetables.
NOTE:
- If you have leftover corned beef, use it to make Reuben sandwiches or corned beef hash
