Crockpot Corned Beef and Cabbage (or Instant Pot)

Prep Time10 minutes

Cook Time6 hours

Total Time6 hours 10 minutes

Servings6 servings

Ingredients

3 carrots , peeled and cut into 3-inch pieces

1 yellow onion , peeled and quartered

1/2 pound small potatoes , halved

1 corned beef brisket , (about 3-4 pounds), plus pickling spice packet or 1 tablespoon pickling spice

2 8 to 12-ounce beers , (I prefer ale or lagers)

6 sprigs fresh thyme

1/2 head cabbage , cut into 1 ½-inch wedges

1/2 cup sour cream

3-4 tablespoons prepared horseradish , to taste

Instructions

To Cook in the Slow Cooker:

In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat-side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.

Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 ½ to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.

To Cook in the Instant Pot:

Cut the corned beef into 2-3 chunks so it cooks faster and more evenly. Add to the insert of a 6 quart Instant Pot with the fat cap up. Layer with the onion, spices, thyme and beer. Cook on HIGH pressure for 90 minutes then do a quick release.

Add the potatoes, carrots and cabbage to the insert, close, and set to HIGH pressure for another 5 minutes. Natural release for 5 minutes, cut, and serve.