- 1 2-3lb raw Grow & Behold Raw Corned Beef
- 1 can dark beer (your choice), or water on Passover
- 2 bay leaves
- 3 cloves garlic, mashed
- 3-4 cups water
- 1/2 head cabbage, sliced in 1″ wedges
- 5 carrots, peeled, quartered and cut into 3″ matchsticks
- 3 tablespoons apricot or peach jam
- 2 teaspoons Braggs Liquid Aminos or low-sodium soy sauce (omit on Passover)
- 1 teaspoon apple cider vinegar
Multicooker (Instant Pot) Instructions:
Make the Corned Beef
Place the steamer insert in the bottom of your Instant Pot. Add roast (folding it is okay, try to keep it as flat as possible). Add beer or water, bay leaves, garlic and water — you can add a little more water so that it is nearly covered (liquid will release as it cooks so don’t fill the pot more than half full.)
Cook at high pressure 75 minutes, and allow pressure to release manually.
Cook the vegetables
Remove the corned beef to a roasting pan or baking sheet and set aside. Add carrots and cabbage to the liquid in the pot. Cook on high pressure for 5 minutes, and allow pressure to release manually.
Glaze the roast
Combine jam, cider vinegar and Braggs (if using), and spread over the surface of the corned beef. Roast at 350F for 30 minutes, or broil on high for 5-7 minutes (watch carefully so it doesn’t burn) until top is golden and caramelized.
To serve
Corned Beef is easiest to slice neatly, and thinly, when it’s cold. If you want to slice when it still warm, use the sharpest knife you have and plan on slices that are about 3/8-1/2″ thick (anything smaller will fall apart). Spread cabbage and carrots on a platter and gently arrange Corned Beef slices on top.
Oven Instructions
To prepare the Corned Beef in an oven, arrange in a Dutch oven with a tightly-fitting lid. Roast at 300F for 3-4 hours or until tender; check liquid every hour or so to make sure roast is not drying out. Vegetables can be steamed in a stove-top steamer or boiled in the cooking liquid until tender.
