Corned beef

Ingredients

Brine

• 4 quarts water
• 1 cup kosher salt
• 1/2 cup packed brown sugar
• 1/3 cup Badia brand extra fancy pickling spice
• 5 green cardamom pods
• 3 star anise
• 2 tsp pink curing salt
• 4 garlic cloves minced

Cooking

• 5 lb beef brisket
• 3 Cups beef broth
• 1 Cup brine
• 1 lb baby carrots
• 1.5 lb small tricolor potatoes
• 1 small head of green cabbage cored and quartered

Instructions

Making the Brine

1. In a large stock pot, add the water, kosher salt, brown sugar, pickling spice, cardamom pods, star anise, pink curing salt, and garlic. Stir and bring to a boil. Lower to simmer and cook until salt and sugar have dissolved. Turn off the heat and cool.
2. Place the beef in a large sealable plastic bag and pour the cooled brine liquid over it. Seal the bag and place in a dish large enough to catch liquids should the bag leak. Store in a refrigerator for 8 days, turning the beef on day 4. (Can be cured 10 days if needed/or preferred, turning the meat halfway through the timeframe)
3. At the end of the final day, remove the beef from the liquid, skim out the spices and discard all but 1 cup of the brine.

Cooking

1. Place the beef on the instant pot rack.
2. Pour in 3 cups of beef broth and 1 cup of brine.
3. Use the reserved spices to cover the top of the beef. Save any extra to mix into the vegetables.
4. Lock lid in place and close the vent. Select high pressure and set for 90 minutes with a natural pressure release NOT quick release.
5. Remove the corned beef and wrap in aluminum foil to keep it warm while you prepare the vegetables.
6. Add potatoes, carrots and cabbage to the liquid in the pot. Leave 2 inches of space at the top of the vegetables to avoid overflow!
7. Seal the lid and set to high pressure for 3 minutes. Do a quick pressure release.
8. Serve with the corned beef.