When it’s so good, you make it TWICE in one week!

We kept coming back for little nibbles

Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him.

Psalm 34:8

With St. Patrick’s Day falling on a Sunday this year, I was excited to do an Irish themed meal for our small group. In all honesty, my days had been off all week, and I thought St. Paddy’s Day was on Saturday, but luckily I had planned for enough food to feed everyone! I decided on a menu of corned beef served over cabbage, carrots, and potatoes, along with homemade mac and cheese and a loaf of Irish soda bread. Carbs are life, let’s all just accept it at this point! With my leftover corned beef I planned to serve reubans one night the following week. Well, they corned beef was so good, all we had left was a tiny single slice (I hid it in the back of the fridge and ate it the next day). But the fellowship and time together was so good, we didn’t miss the leftovers. One of the couple’s in our group decided to reveal the gender of their newest edition with cupcakes for the group! (they were from Publix, and y’all just don’t know how much I miss a Publix!). It’s wonderful getting to share life with this sweet group!

The corned beef was soo good, that I picked up another one when I was at Walmart later in the week. It was just as good the second time around, and we finally did get those reubens!

Instant Pot Corned Beef

  • 1 small onion, sliced
  • 4 cloves of garlic, peeled and smashed
  • 4 cups of beef broth
  • 1 pickling spice packet. Ground in the corned beef package
  • 1 4lbs. corned beef brisket
  • 1 lbs, small baby potatoes
  • 1 head of cabbage, cut into 8 wedges
  • 1 package of baby carrots
  • Parsley for garnish
  • Whiskey Glaze

Place onion , garlic, and pickling spice in the bottom of the instant pot. Place the rack over the onion mixture, and place beef on rack with fatty side up. Pour beef both over beef. Place lid on pot and set pot for 85 minutes. Let pressure naturally release for 20 minutes, and manually release pressure and remove beef from pot and place in a roasting pan.

Strain liquid through a fine mesh sieve to remove solids. Pour about 1 inch of liquid around beef and tent with foil.

Return 1 -1/2 cups of the broth mixture, adding water if needed, to the instant pot. Add cabbage, potatoes, and carrots to pot. Seal pot and set for 5 minutes on high pressure. Manually release at the end of the cooking time.

Whiskey Glaze

  • 1/4 cup dark brown sugar
  • 2 tablespoons whole grain mustard
  • 1 tablespoon dijon mustard
  • 1 tablespoon whiskey
  • Pinch of cinnamon

Mix ingredients in a small sauce pan and bring to a boil and remove from heat.

Score fat side of corned beef and brush glaze across top making sure to cover completely.

Keeping the corned beef in the roasting pan with cooking liquid and with glaze applied. Place under the broiler and broil for 2-3 minutes, or until caramelized. Let beef rest for 5-10 minutes before slicing.

Place veggies on a platter or large bowl. Slice corned beef against the grain and then place on top of the veggies. Drizzle with any remaining glaze.

Easy Reubens

  • 1 corned beef, sliced
  • Sauerkraut
  • Swiss chees
  • Thousand Island dressing
  • Rye bread

To assemble sandwiches:

Smear dressing on one side of two slices of rye. Layer corned beef, sauerkraut, and swiss cheese and then top with other slice of rye. Griddle on a buttered skillet or griddle until toasted on each side.

I served these with some frozen fries. I tossed the fries with some minced garlic and salt for the last 5 minutes of cooking time, and then garnished with chopped parsley.

Jake loved this so much that he kept coming back to sample the corned beef while I was taking photos! I hope you guys love this as much as we did. Maybe even so much so, that you make it twice too!

Until next time,

Fellowship Foodie

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