Servings: 6

For the Corned Beef For the Corned Beef
1 brined corned beef (about 3.3 pounds, rinsed) 1 brined corned beef (about 3.3 pounds, rinsed)
1 yellow onion, cut into wedges 1 yellow onion, cut into wedges
8 cloves garlic, peeled and smashed 8 cloves garlic, peeled and smashed
1 T fresh thyme leaves 1 T fresh thyme leaves
1 seasoning pack (usually included in the corned beef packaging) 1 seasoning pack (usually included in the corned beef packaging)
1 tsp cracked black pepper 1 tsp cracked black pepper
1/2 cup apple cider vinegar ½ cup apple cider vinegar
8 cups beef stock or water 8 cups beef stock or water
 
For the Vegetables For the Vegetables
2 lbs red potatoes, quartered 2 lbs red potatoes, quartered
1 head green cabbage, quartered or sixed depending on size 1 head green cabbage, quartered or sixed depending on size
10 baby carrots, cleaned 10 baby carrots, cleaned
8 cloves garlic, peeled 8 cloves garlic, peeled
1/2 yellow onion, cut into wedges ½ yellow onion, cut into wedges
1 bunch thyme 1 bunch thyme
2 bay leaves 2 bay leaves
4 cups beef stock 4 cups beef stock
4 cups water 4 cups water
1/4 cup apple cider vinegar ¼ cup apple cider vinegar
2 T whole grain mustard 2 T whole grain mustard
Kosher salt and fresh-cracked black pepper Kosher salt and fresh-cracked black pepper
 
For the Horseradish Cream For the Horseradish Cream
1/2 cup sour cream ½ cup sour cream
1 1/2 T Dijon mustard 1 ½ T Dijon mustard
4 oz prepared horseradish 4 oz prepared horseradish
1/2 tsp Kosher salt ½ tsp Kosher salt
 
For the Sauce For the Sauce
2 cups of the liquid from the pressure cooker, after the brisket is done cooking 2 cups of the liquid from the pressure cooker, after the brisket is done cooking
1 stick cold butter 1 stick cold butter
1/2 bunch fresh mint, minced ½ bunch fresh mint, minced
1/4 bunch fresh parsley, minced ¼ bunch fresh parsley, minced
1/2 bunch fresh chives, minced ½ bunch fresh chives, minced

Make the Corned Beef
Place all the ingredients into the pressure cooker. Cover with lid and seal it. Set the timer for 1 hour and 20 minutes.
Once the timer goes off, carefully release the pressure valve, and let the steam out. Remove the corned beef from the liquid and place onto a cutting board. Slice into thick pieces and serve with vegetables.
Make the Vegetables
Place all the ingredients into a pot with a lid and bring to a boil. Once the liquid is boiling, cook for about 8 minutes or until the carrots and potatoes are tender.
Remove the vegetables from the liquid by straining them through a colander. Serve warm with the brisket.
Make the Horseradish Cream
Place all the ingredients into a small bowl and stir or whisk well to combine.
Make the Sauce
Place the reserved liquid from the pressure cooker into a sauté pan and bring to boil. Reduce the liquid by about two thirds. Once reduced, turn the pan off and whisk in the cold butter to emulsify it. Once the sauce is thick and creamy, fold in the minced herbs and season with salt and pepper to taste. Serve over corned beef and vegetables with horseradish cream alongside.

SHOPPING LIST  SHOPPING LIST
Produce  Produce
• 2 yellow onions  • 2 yellow onions
• 2 heads garlic  • 2 heads garlic
• 2 bunches fresh thyme  • 2 bunches fresh thyme
• 2 pounds red potatoes (lemon size)  • 2 pounds red potatoes (lemon size)
• 1 head green cabbage  • 1 head green cabbage
• 10 baby carrots  • 10 baby carrots
• 1 bunch fresh mint  • 1 bunch fresh mint
• 1 bunch fresh chives  • 1 bunch fresh chives
• 1 bunch fresh Italian flat leaf parsley  • 1 bunch fresh Italian flat leaf parsley
Meat  Meat
• 1 package brined corned beef  • 1 package brined corned beef
Dairy  Dairy
• 8 ounces sour cream  • 8 ounces sour cream
• 1 stick butter  • 1 stick butter
Pantry  Pantry
• Extra-virgin olive oil  • Extra-virgin olive oil
• Kosher salt and Black pepper  • Kosher salt and Black pepper
• 1 bottle apple cider vinegar (3/4 cup needed for recipe)  • 1 bottle apple cider vinegar (¾ cup needed for recipe)
• 3 quarts beef stock  • 3 quarts beef stock
• Bay leaves  • Bay leaves
• Whole grain mustard  • Whole grain mustard
• Dijon mustard  • Dijon mustard
• 4 ounces prepared horseradish  • 4 ounces prepared horseradish
EQUIPMENT LIST  EQUIPMENT LIST
• 1 chef knife  • 1 chef knife
• 1 cutting board  • 1 cutting board
• 1 pressure cooker/instant pot  • 1 pressure cooker/instant pot
• 1 large pot (6-8 qt)  • 1 large pot (6 to 8 qt)
• Kitchen twine  • Kitchen twine
• 1 colander  • 1 colander
• 1 mixing bowl  • 1 mixing bowl
• Spoons/spatula/whisk/tongs  • Spoons/spatula/whisk/tongs
• 1 large sauté pan  • 1 large sauté pan
• Serving platter or plates  • Serving platter or plates