This week’s virtual cooking demo falls on St. Patrick’s Day so we’re embracing the holiday and making a good ol’ fashioned Boiled Dinner. Mike already has his pot o’ gold and it’s a pressure cooker! He’ll be using the Zavor Lux Edge Multi-Cooker to speed up the cooking process. Catch the demo live on Facebook on Thursday, March 17 at 5pm. Mike will also be making this Irish Soda Bread Recipe from deBuyer (our new copper cookware company!!).
Recipe adapted from the New York Times Cooking Pressure Cooker Corned Beef and Cabbage by Sarah DiGregorio.
3 to 3 1/2-pound ready-to-cook corned beef, fat trimmed except on top. If you have time to brine your own brisket start a week before. We just used a prepared package and it was great!
1 ¼ cups semi-dry white wine, such as Riesling
1 pound potatoes (we used Yukon Gold), cut into 1-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
½ small head green cabbage (about 1 pound), cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving (we used Stonewall Kitchen’s Onion Mustard and it was very tasty!)
2 tablespoons honey
Salt & Pepper
Take the ready-to-cook beef out of the package. Save the spice packet. Rinse the meat under cold running water to remove the salt. If you skip the step it will be way too salty! Trim most of the excess fat, but leave a little on top.
Place the corned beef in the Zavor Multi-cooker (of whatever kind of pressure cooker you have) with the fat side up. Pour the wine on top and add the spice packet. Turn the pressure cooker on to high and cook for 1 hour. Once the hour has elapsed, let the pressure naturally release for 15 minutes.
Open up the lid and add the potatoes, then carrots into the juice around the beef, and then place the 4 wedges of cabbage on top. Put the cover back on and cook for 10 more minutes under high pressure.
Quick-release the pressure and open the lid and remove just the vegetables and put on a platter. Season the vegetables with salt and pepper.
Turn on the broiler on your oven. While the oven warms up prepare a sheet pan with aluminum foil. Place the beef on the pan. Mix the mustard and honey together in small bowl. Using a pastry brush, spread the honey mustard mixture all over the beef. Then, put the pan in the oven and cook until the beef looks nice and caramelized. We found this took about 5-6 minutes in our oven.
Remove the meat from the oven and let it sit for 10 minutes. Slice the meat against the grain and place it on the platter along with the vegetables. Feel free to drizzle any remaining juice from the pan over the platter. Serve with more mustard or even some horseradish if you want a kick.
We have limited quantities of Airline Brewing Company’s Irish Envy White Stout and that would be a very appropriate drink with this St. Patrick’s Day meal!