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.