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Corned Beef with Cabbage Instapot
Introduce
Chef :
skunkmonkey101Corned Beef with Cabbage Instapot
First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.
Ingredient
3-1/4 pound
corned beef brisket with little spice packet
As needed
salt
1 stick
butter
1 cup
water
Cooking instructions
* Step 1
Cut the cabbage into eighths. Season each wedge with salt. Season the nonfat side of brisket. Add the cabbage to the bottom of the instapot. Add 1 cup water to pot.
* Step 2
Add the brisket on top of cabbage fat side up. Season with the envelope of seasonings that comes with the brisket. Season with salt cut the butter into pats and add. Pressure cook low pressure. Do that for 45 minutes then turn to slow cook for 4 hours.
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