CORNED BEEF BRISKET:
- 1 (3 TO 4 LB.) corned beef brisket, flat cut, rinsed
- 2 T pickling spice
- 1 orange – cut in round slice
- 2 large carrots, cut up
- 1 onion, sliced
- 2 stalks celery, sliced
- large oven bag
- 1/2 cup brown sugar with enough honey mustard to make a glaze
Preheat oven to 300 degrees. Rinse meat. Place brisket into a large oven bag in a large roasting pan (add 1 T flour to bottom of bag). Sprinkle with pickling spice and salt & pepper on top of brisket. Top brisket with cut orange & onion. Place carrots and celery around the brisket. Add 1/4 cup water. Tie the bag and make 6 slits on top of bag. Bake at 300 degrees for 5 hours.
Take meat out and gently scrape off the fat. Discard everything else. Put meat on a foil lined baking sheet. Put the glaze on the meat and then place under the broiler until the glaze bubbles. Transfer brisket to carving board, tent loosely and rest for 20 minutes. Slice brisket against grain into 1/2 in. thick slices. Arrange on serving dish.
Instant pot-CABBAGE, POTATOES, & BACON
- 1 small cabbage, cut into quarters
- 1 small onion, cut in rings
- 3 slices of bacon
- 1/2 lb. small potatoes, washed
- 1 bottle lager beer
- 1 cup water
- 1/2 tsp. Pickling spice
- salt & pepper to taste
- *Optional, baby carrots
Place the cabbage in the bottom of the instant pot. Top with onion, small potatoes, and bacon. (If using baby carrots, add them now). Add beer and water and pickling spice. Salt & Pepper to taste, cook For 30 minutes under pressure. Manual release. Serve along side Corned Beef.