Ingredients:
2-3 lbs corned beef, rinsed and quartered
5 sprigs parsley, chopped
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 whole allspice berries
3 whole cloves
1 onion, quartered
1 stalk celery, cut into 2” pieces
1 carrot, peeled and cut into 2” pieces
Glaze:
2 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon red wine or sherry vinegar
Directions:
In your Instant Pot add all the corned beef ingredients and enough beef broth to cover the meat. Cover, seal vent, select pressure on high and cook for 60 minutes. When done use the “quick release” method. Yum Yum!
Glaze Directions:
In a small saucepan on medium heat add all the glaze ingredients and whisk to combine. Cook until slightly thick, about 5 minutes.
You need an Instant Pot for this recipe:
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