Corned beef and cabbage are traditional Irish dinners. But the leftovers don’t have to be a repeat meal. Try this instant pot corned beef pitas with coleslaw and Grouch sauce. This recipe incorporates the best flavors of a Reuben sandwich in a soft portable pita that makes it a perfect dish to serve at your St. Patrick’s Day celebration.
Corned Beef Cuts—Point or Flat
When you go to buy your corned beef at the meat counter; the salt-cured beef cuts come in both the point and flat parts of the brisket. I usually go for the point cut since it has more fat running through it, but the flat cuts into even slices. Either part works well in this recipe. The pieces will run between 3-6 pounds so buy the size you need for your circumstances. Since this is a great next-day meal you will be eating leftovers.
Pickling Spice for Corned Beef
If you are not a huge fan of corned beef, it is most likely the flavor of the pickling spices that isn’t your favorite combo. The pink color of the meat comes from the brining process, but you can choose to rinse off the spices and leave out the pickling spice packet when cooking the brisket.
Cooking the Corned Beef in the Instant Pot
When you use the instant pot to braise the brisket. It cooks in about 90 minutes. This makes it a cinch to make a moist flavorful dish.
- To prepare the meat, rinse the brisket several times to rinse off the packing juices. Quarter the onion and lay the pieces at the bottom of the pot to act as a trivet. (It may be easier to remove the corned beef when it is done by using a sling with handles in the bottom of the pressure cooker.)
- Braising means the meat cooks in moist heat so you will need to add liquid. I recommend using a combination of water and ginger ale. The liquid should come up the sides of the meat. Add more water if necessary, but make sure the liquid level doesn’t exceed the maximum line for your pressure cooker.
- Cook at high pressure for 80-90 minutes and then add a natural release. So the total time will be close to two hours.
This cooks the meat to a fork-tender but not fall-apart texture.
Once you remove the corned beef, (and cut off any thick bits of fat) slather the mustard glaze on the top and broil it in the oven for five minutes to get a crackling glaze.
Let cool for 15 minutes and then slice the beef against the grain.Print
Corned beef pitas are shredded brisket in a pita with coleslaw and a wonderful sauce that is perfect for St Patrick’s day.
- 4 pound corned beef brisket
- 1 onion, peeled and quartered
- 20-ounce ginger-ale (do not use diet)
- 2 teaspoons beef bouillon
- Water to bring the liquid level up to the top of the meat
- 1/3 Cup Dijon Mustard
- 1 tablespoon brown sugar
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon fresh Thyme, stem removed
- Rinse the corned beef thoroughly with water several times to remove the packing liquid and any excess salt.
- Place the onion quarters in the bottom of the pressure cooker and arrange the corned beef on top. (You may want to use a trivet with handles in the bottom of the pot to help remove the cooked meat.)
- Pour the ginger-ale onto the meat, and then sprinkle on the beef bouillon grains. Add water to raise the level of the liquid up the sides of the meat. Make sure not to exceed the maximum fill line of the pressure cooker.
- Seal the lid and set the instant pot to HIGH pressure for 80-90 minutes.
- Let the pressure release naturally for at least 20 minutes, then manually release any remaining pressure.
- While the pressure is releasing, preheat the oven to 450°F.
- Carefully remove the corned beef to a baking dish and slather the mustard glaze on the corned beef.
- Broil for five minutes to create a crackling glaze. Remove the meat and let rest for 15 minutes.
- You can strain the cooking liquid in the instant pot and use 1-1/2 cups to cook potatoes, carrots and thick cabbage wedges with HIGH pressure for 3-4 minutes and then quick release to keep the vegetables tender.
- Serve the steamed vegetables with sliced corned beef.
Keywords: corned beef, pressure cooker
Shredded corned beef packed in a pita with coleslaw and a wonderful sauce that is perfect for St Patrick’s day. Easy Coleslaw is a classic cabbage side that adds crunch to pitas. Groucho Sauce is a wonderful sauce that adds the perfect punch of spice to these Irish Corned Beef Pitas!
- 1–1/2 pound Cooked Corned Beef Instant Pot Corned Beef
- 4 Pitas
- 1/2 head cabbage, shredded into thin bits (about 6 cups) or use a 16-ounce bag of angel hair cabbage
- 2 carrots, peeled and grated (about 1 cup)
- 3 green onions, thinly sliced, both green and white parts (about 1/2 cup)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1–1/2 tablespoons sugar
- 1/2 teaspoon Seasoned Salt or Old Bay Seasoning
- 1/2 teaspoon black pepper
- 1/3 cup mayonnaise
- 2 tablespoons cocktail sauce
- 1 tablespoon fresh dill, minced
- 2 teaspoons fresh parsley, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Mix the shredded cabbage, grated carrots, and sliced green onion in a bowl.
- In a small container, combine the mayonnaise, vinegar, sugar, seasoning and black pepper until all incorporated. Taste and adjust seasoning.
- Stir into the cabbage mixture and refrigerate for 20 minutes to let the flavors combine.
- Mix together all ingredients. Refrigerate for at least 30 minutes to allow flavors to combine.
Corned Beef Pitas
- To assemble the Irish pitas, slice the pitas in half and carefully seperate to create pockets.
- Add a spoonful of coleslaw in a pita half.
- Spoon warm shredded corned beef on the coleslaw.
- Drizzle the Groucho sauce over the brisket.
- Serve with potato chips and enjoy.
Keywords: corned beef, instant pot