How to make corned beef and cabbage in time for St. Patrick's Day

The hearty dish with potatoes is as much a part of the American celebration on March 17 as wearing green and drinking Guinness.

The version popular in the United States is the creation of Irish immigrants who, in search of “bacon joints” to simmer with cabbage, turned to cured beef.

The corned beef was accessible and plentiful in New York’s Jewish delis and markets where many of the immigrants first lived.

Whichever method you choose, be sure the beef reaches an internal temperature of at least 160 degrees to ensure it is safely cooked.

Add rinsed corned beef, quartered onion, crushed garlic cloves, pickling spices seasoning, and 4 cups of cold water into the Instant Pot.

Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.

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