Description
Corned beef pitas are shredded brisket in a pita with coleslaw and a wonderful sauce that is perfect for St Patrick’s day.
Ingredients
Scale
- 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
Mustard Glaze
- 1/3 Cup Dijon Mustard
- 1 tablespoon brown sugar
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon fresh Thyme, stem removed
Instructions
- 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.
