4 pounds Corned Beef flat or point
1 medium Yellow/Brown Onion cut in half
3 cloves Fresh Garlic crushed
1 bottle Guinness Stout Beer (or water)
1 Tablespoon Pickling Spices (should be included with corned beef)
1 Bay Leaf
1 pound Red Potatoes medium (figure one serving per person)
3 cups Fresh Water (approximately)
1 large Cabbage quartered
Optional Glaze Topping
3 Tablespoons Light Brown Sugar
3 Tablespoons Brown Mustard
Remove corned beef from package and set aside package of pickling spices.
Rinse corned beef under cold water to remove gel.
Soak corned beef in water for 1 hour to remove excess salt.
Place corned beef into cooking pot and toss in onion, garlic, pickling spices and bay leaf.
Add beer and enough water to just barely cover meat.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 65 minutes.
When beep sounds, wait until pressure releases (about 15-20 minutes) naturally and then remove lid. (Pressure can be manually released after 15, if need be.)
Remove corned beef to a deep platter/plate and spoon over some of the liquid (about half a cup). Cover with lid or foil to keep warm.
Add red potatoes into liquid in cooking pot. Place cabbage on top. Cabbage does not need to be submerged.
Cook at high pressure for 2 minutes. When beep sounds, carefully release the pressure.
Slice corned beef against the grain. Place potatoes and cabbage onto serving platter and drizzle a little more liquid over beef to keep it moist.
Serve with your favorite mustard and a cold beer or your beverage of choice.
To Make Glaze
Mix together brown sugar and mustard until well combined. Remove some of the fat from top of corned beef and slather on glaze. Place in air fryer or under broiler until glaze begins to bubble. Watch it closely, as it easily goes from perfect to burned.