Whole30 Corned Beef and Cabbage
Servings 6 people
Equipment
- 1 Slow Cooker OR Instant Pot
Ingredients
- 3 lbs corned beef brisket with seasoning packet
- 3 cups beef broth or bone broth
- 1 yellow onion peeled and sliced
- 2 tbsp minced garlic
- 8 red potatoes quartered
- 1 (12) oz bag baby carrots, or 4 large carrots peeled and cut into 2” pieces peeled and cut into 2” pieces
- 1 head of cabbage stem cut off and cut into wedges
Instructions
Instant Pot
- RINSE corned beef under cold water. This removes the excess salt and brine.
- PLACE your trivet inside the Instant Pot. Lay beef on top of trivet and sprinkle with seasoning packet. Sprinkle with minced garlic and lay sliced onion on top. Pour the beef broth on top.
- SEAL Instant Pot and cook on High pressure for 90 minutes. When done, quick release the pressure (turning the valve to release pressure as soon as cooking time is done).
- REMOVE beef and set aside. Cover with foil until you are ready to slice it. Remove Instant Pot trivet.
- ADD sliced potatoes, carrots, and cabbage wedges into the Instant Pot and broth. Seal Instant Pot and cook on High for 3 minutes. Quick release and remove from broth. Broth can be removed and stored for a future soup.
- SLICE corned beef against the grain into thin slices. Serve with cabbage wedges, carrots, and potatoes.
Slow Cooker
- PLACE carrots, potatoes and onion in the bottom of a large slow cooker. After rinsing beef, lay it on top of the vegetables. Sprinkle it with seasoning and top with garlic and onion. Pour beef broth over all. Cook on high for 5 hours or low for 8 hours. Add cabbage wedges during the last hour if cooking on high, or last 2 hours if cooking on low.