Eat it plain or dress it up with sauerkraut, Swiss cheese, and Thousand Island dressing for the quickest corned beef dinner ever with this Instant Pot recipe. This is a St. Patrick’s Day classic recipe!.
For the Corned Beef
- Heinen’s corned beef brisket, about 3 lbs. (plus seasoning packet) OR 3-4 cups leftover shredded corned beef .
- 5 whole garlic cloves, peeled
- 2 bay leaves
- 2 lager-style Irish beers, like Harp’s
For the Cabbage Slaw
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sugar or honey
- 1 Tbsp. mayonnaise
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. black pepper
- Half of a 14 oz. package tri-color cabbage slaw
- Heinen’s Hawaiian Sweet Rolls, 12 count
- ½ Tbsp. butter, melted
- ½ tsp. caraway seeds
- Stone ground mustard or beer mustard
- Put the corned beef brisket in the slow cooker’s crock. Garlic cloves and bay leaves are added after the seasoning packet has been sprinkled. Pour the beers in and add just enough water to the roast to barely cover it. Cover and cook on low for 8 hours.
- Remove the roast and shred the meat with two forks, trimming off any discernible fat. Spread the shredded meat on a foil-lined baking sheet. Turn on the broiler and position the oven rack 6 to 7 inches from the top of the oven. For 3-5 minutes, or until it begins to crisp up, broil the corned beef.
- Mix the cider vinegar, honey, mayonnaise, Dijon, salt, and pepper in a sizable bowl. Add the slaw and toss well to combine. Set aside.
- Preheat oven to 350˚F. Do not separate the rolls when you take the dinner rolls out of their packaging and cut them in half lengthwise. Butter should be used to brush the tops before the caraway seeds are added. Bake for 3-5 minutes.
- Spread the stone ground or beer mustard on one half of the split, toasted rolls. Top with the shredded corned beef and coleslaw. Use large deli-style toothpicks or skewers to hold them together.
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How to make Corned Beef in the Instant Pot Ultra 60 Pressure Cooker~Shredded Corned Beef
FAQ
Why is my corned beef not shredding?
Not filling the pot with enough water. The volume of water in the pot is one of the keys to getting there. If there isn’t enough liquid to completely cover the meat, the end result could be tough and chewy, crushing your hopes of a tender corned beef.
How do you get corned beef to fall apart?
because brisket, a tough meat cut, is the source of corned beef For the results to be tender, you need the connective tissue to dissolve. Some people prefer to cook their corned beef in an all-water broth while others add beer to the mixture to further tenderize the meat.
Do you slice or shred corned beef?
Because corned beef is made from a tough brisket cut, it must be delicately cut into slices to make it tender. To maximize flavor, slice the meat thinly against the grain after allowing it to rest.
What cut of corned beef is best for shredding?
Point cut is slightly more tender and better for shredding (flat cut will also shred). But for corned beef I recommend the flat cut. To make his own corned beef, Alton Brown used a flat cut in the Good Eats episode “Pickled Pink.”