June 29, 2022

A la Carte: It’s St. Patrick’s Day, So It Must Be Time For Corned Beef & Cabbage!

Lee White

I had such a fun weekend watching the UConn women play basketball at Mohegan Sun. And as I write this column, the final game (UConn vs Villanova) is tonight. We had only one loss in the Big East, and that was to Villanova. I have my fingers crossed.

Friends Sue and Karen had extra tickets for me to see all the games. Frosting on the cake was the ability to see most of our women watching the game when they weren’t playing. In addition, five rows in front of me were R.J. Cole and Tyrese Martin, members of the UConn men’ basketball team watching the women play. This is the first time I have seen them watch each other’s games. By the way, the men are seeded three in the Big East games.

For two of the days, we ate at Tom’s Urban at the casino. I had a burger on brioche both meals. The better of the two? A burger with mushrooms, Swiss cheese and white truffle oil (or truffle butter). I also had tater tots, something I’d never tasted before. Meh.

What to make at home this week?

Of course, it is almost St. Patrick’s Day. While I love deli corned beef, regular corned brisket isn’t my favorite. What I do love, however, are the veggies: cabbage, potatoes and carrots. With just a whisper of salt and a pat of butter, I’m happy. And in less than 45 minutes in the Instant Pot, it’s dinner time.

Maybe enjoy a green beer with your corned beef this year?! Photo by Patrick Fore on Unsplash.

Instant Pot Corned Beef and Cabbage

From Real Simple, March, 2022, page 114

Yield: Serves 8

1 3 ½ -pound package uncooked corned beef brisket with spice packet
1 cup unsalted beef broth (or 2 tablespoons More than Bouillon stirred in 1 cup water)
1 ½ pounds yellow baby potatoes (I love the Little Potato Company brand)
4 carrots, sliced into 2-inch pieces (about 2 ½ cups)
1 head green cabbage, cut into 8 wedges, core intact
2/3 cup cups sour cream
2 tablespoons prepared horseradish
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice (from one lemon)
2 tablespoons chopped fresh flat-leaf parsley, divided
1 teaspoon freshly ground black pepper, divided

Select sauté setting on a multicooker (such as an Instant Pot). Remove brisket from package, reserving spice packet, rinse brisket in cold water and pat dry. Sprinkle both sides of brisket with contents of spice packet. 

Place brisket, fat side down, in cooker; cook for 2 minutes. Flip and add broth, using a wooden spoon to scrape up any browned bits. Lock lid and turn steam-release handle to sealing position. Cook at high pressure for 30 minutes.

Quick-release the pressure. Remove lid and add potatoes, carrots and cabbage in layers on top of brisket. Lock lid and turn steam-release handle to sealing position. Cook at high pressure for 5 minutes.

Meanwhile, stir together sour cream, horseradish, lemon zest and juice, 1 tablespoon parsley and ½ teaspoon pepper in a small bowl.

Quick-release the pressure. Remove brisket from pot and thinly slice against the grain.

Serve with vegetables, topped with remaining 1 tablespoon parsley and ½ teaspoon pepper. Serve with sour cream.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes ‘Nibbles’ and a cooking column called ‘A La Carte’ for LymeLine.com along with the Shore Publishing and Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.