Baked Corned Beef and Cabbage

Wow what a week! Coronavirus is turning everything upside down. The positive is that I've had more time to get back in the kitchen and type up the recipes I've been trying. This week was St. Patrick's day, so I managed to snag a brisket from the grocery store and cook up some corned beef and cabbage in a 13x9 pan. It was sooooo yummy! I know I have a splash of Irish in my genetics and I can't get enough potatoes and cabbage in my diet. One word of caution-don't add salt if you buy pre-seasoned corned beef. It is already plenty salty enough in the end. [I ended up having to add rice on day 2 for a Corned Beef, Cabbage and Rice stew in the crockpot-so good!] I will post the Pistachio Pineapple Dessert I made to go with it separately.

https://www.allrecipes.com/recipe/27024/baked-corned-beef-and-cabbage/

Instant Pot Corned Beef and Cabbage

This year for St. Patrick's Day, the hubby requested Corned beef and cabbage. In the past, I have usually bought the Corned beef pre-made, but this year, I decided to make my own. I was short on time so I decided to use the instant pot. It still took 2 hours because it takes about 10 minutes for it to pressurize and then about 5-10 minutes for it to de-pressurize after. I followed the directions to cook the beef in the broth first, then remove and cook the veggies in the broth second. It was a great idea! The cabbage, carrots, celery and potatoes tasted delicious with the beef. We ended up adding Sauerkraut and Russian dressing on top, almost like a Reuben bowl. Then later in the week, I cooked chicken to eat with the leftover veggies-twice good! I served a pistachio cake for dessert and enjoyed an evening of green. :)

https://www.familyfreshmeals.com/2017/03/instant-pot-corned-beef-and-cabbage.html