Hole-In-One Ranch Corned Beef Brisket
March 5, 2018 • 0 comments
Ingredients
- Brisket - Large
- (3 cups) Water
- (1/4 diced) Onion
- (3 peeled and whole) Garlic Cloves
- (15) Whole Black Peppercorn
- (9 (Or 1Tablespoon ground)) Whole Allspice
- (3) Bay Leaf
- (5 (Or 1 Tablespoon ground)) Sprig Fresh Thyme
- (1 teaspoon) Whole Mustard Seeds
- (a pinch) Whole Cloves
- (4 Tablespoons) Sugar
- (1/2 cup) Pink Himalayan Sea Salt, or Diamond Kosher Salt
- (1/4 cup) Apple Cider Vinegar
- (1 head roughly chopped) Green Cabbage
- (4 large roughly sliced) Carrots
- (8, cut into quarters) Medium Red Potatoes
Directions
TO BRINE BRISKET
Trim beef of some fat, I tend to leave the fat intact to add flavor.
Place all ingredients in a large bag, I used one meant for turkeys I had around. Or you could use a ceramic crock and cover with beeswax paper if you're like most folks and avoiding the single use plastic bags.
Allow the grass fed beef brisket to corn for 3-5 days, turning every day.
Once it’s corned to your liking, remove the brisket, rinse it and place in a crockpot or instapot. Discard the brine.
For Slow-Cooker Variation
Place all ingredients except cabbage (optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours. Add cabbage on top of corned beef, cook for another hour on high.
INSTAPOT DIRECTIONS
Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
Place lid on Instant Pot in locked position, making sure vent is sent to "sealing". Plug in Instant Pot.
Press "Manual' and "+" to increase cooking time to 60 minutes at High Pressure.
After a moment the display will turn to "On" while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
When finished cooking wait to open lid until the pressure float is down on it's own, or release pressure manually by moving vent to "venting". Unplug Instant Pot.
Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
Place lid on Instant Pot in locked position, making sure vent is sent to "sealing". Plug in Instant Pot.
Press "Manual' and "+" to increase cooking time to 10 minutes at High Pressure.
After a moment the display will turn to "On" while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
When finished cooking wait to open lid until the pressure float is down on it's own, or release pressure manually by moving vent to "venting". Unplug Instant Pot.
Remove vegetables from Instant Pot and serve with sliced corned beef.
