Ingredients:

  • 8 kg (4 lbs) Flat-cut Corned Beef Brisket, raw (untrimmed)
  • 1 Packet Brisket Seasoning Spice Mix
  • 2 L (5 cups) Low-Sodium Beef Stock or Water
  • 2 Tbsp Apple Cider Vinegar
  • 3 Bay Leaves
  • 1 kg (2.2 lbs) Small Waxy Potatoes, scrubbed and left whole or halved
  • 450 g (1 lb) Large Carrots, peeled and cut into large 5 cm (2-inch) chunks
  • 1 large head Green Cabbage, outer leaves removed and cut into 6 even wedges
  • 2 Tbsp Dijon Mustard (Optional Glaze)
  • 2 Tbsp Brown Sugar (packed) (Optional Glaze)
  • 1 Tbsp Reserved Brisket Cooking Liquid (Optional Glaze)

Instructions:

  1. Prep the Beef: Remove the brisket from its packaging. Rinse the corned beef thoroughly under cold water to remove excess curing salt, then pat dry with paper towels. Place the seasoning packet contents over the top of the brisket.
  2. Load the Pressure Cooker: Place the trivet inside the pressure cooker pot. Pour in the beef stock (or water) and apple cider vinegar. Place the rinsed brisket fat-side up on the trivet. Add the three extra bay leaves.
  3. Pressure Cook: Secure the lid and ensure the valve is sealed. Cook on High Pressure for 70 minutes.
  4. Natural Release and Rest: Once cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, manually release any remaining pressure (Quick Release, QR). Carefully lift the brisket out and place it on a clean carving board. Cover loosely with foil and rest for a minimum of 15 minutes.
  5. Prepare the Broth & Root Vegetables: Remove the trivet and scoop out any large pieces of fat or debris from the cooking liquid. Reserve about 1/4 cup of the liquid for the optional glaze. Add the potatoes and carrots directly to the cooking liquid. Secure the lid and cook on High Pressure for 4 minutes. Perform a Quick Release (QR) immediately.
  6. Cook the Cabbage: Open the pot. Add the cabbage wedges, nesting them among the other vegetables. Secure the lid again. Cook on High Pressure for 1 minute. Perform a Quick Release (QR) immediately to maintain a tender-crisp texture.
  7. Optional Glaze: While the meat rests, combine the Dijon mustard, brown sugar, and reserved cooking liquid. Brush this mixture generously over the top of the rested brisket.
  8. Carve and Serve: Using a sharp knife, locate the grain of the meat and slice the corned beef thinly, cutting perpendicular (against) the grain. Arrange the sliced beef on a platter with the cooked vegetables. Ladle a small amount of the cooking broth over the vegetables for moisture.