Monday, March 20, 2017

Happy (Belated) St. Paddy's Day to Ye!

I got invited to my wonderful friend Domenica's place for an amazing St. Patrick's Day dinner on Friday night. That girl even corned her own beef! So I didn't get around to making my own corned beef dinner until tonight.

I cooked the meat in my Instant Pot, of course, and then glazed it and finished it under the broiler. I also roasted carrots and potatoes in the oven instead of boiling them, and because I'm not a fan of steamed cabbage, I had a side of homemade hot pink sauerkraut instead. Irish-German fusion cuisine!

Instant Pot Corned Beef

1 bottle of hard cider (or beer)
2 1/2 cups beef broth
1 large onion, thinly sliced
4 cloves garlic, peeled and smashed
2 tablespoons malt vinegar
1 tablespoon grainy mustard
1 teaspoon ground celery
1/2 teaspoon black pepper
4-5 lb. corned beef, soaked in cold water for 15-30 minutes
spice packet
Add all of the ingredients to the IP liner. Cook on Meat/Stew for 60 minutes, then let it release naturally. 

Optional glaze finish:
1/4 cup grainy mustard
2 tablespoons malt vinegar
1 tablespoon brown sugar

Mix the mustard, malt vinegar, and brown sugar and brush onto the cooked corned beef. Broil until caramelized.
Roasted Vegetables

6 medium potatoes, washed and cut into eighths
6 carrots, peeled and cut into chunks (parsnips would be great, too)
1/2 large onion, sliced
1/4 cup olive oil
1/4 cup malt vinegar
2 tablespoons grainy mustard
1 teaspoon herb seasoning blend
1/2 teaspoon black pepper
pinch of red pepper flakes
Mix all of the above ingredients together on a lined sheet pan. Roast at 400F for about an hour or until the vegetables are tender enough for your tastes. 

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