Being a Jewish boy who was raised in the burbs of NYC, I know a thing or two about Pastrami and Corned Beef, deli-style. But I must confess I never tried a Corned Beef & Cabbage yet. So seeing how St. Patrick’s Day is fast approaching, I decided to make one. True, it takes a little longer than most IP recipes, but it’s worth every second! It truly is the gold at the end of the rainbow! But don’t think that you’ll require Leprechauns at your table as an excuse to make this Irish staple. It’s good any time of year!
***AMAZING LEFTOVERS TIP!:
The next day, if you want to make this a totally different dish, get some rye bread, reheat some corned beef and add some decent Russian Dressing (I love Ken’s Steakhouse brand) and make an old school Jewish Deli-style corned beef on rye! To add even MORE bang, butter one side of each slice of the rye bread, add some sauerkraut and Swiss and grill in a frying pan to make it a KILLER Reuben!
Written recipe here!: http://pressureluckcooking.net/recipe/instant-pot-corned-beef-cabbage/
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