Ingredients :
- 2 tsp olive oil
- 2 leeks, chopped (whites and light green only)
- 2 cloves garlic
- 3 medium carrots, chopped
- 1 yellow pepper, chopped
- 1 lb lean corned beef brisket, yields 9 oz cooked
- 6 cups of water
- 2 bay leaves
- 1/4 cup chopped parsley, plus more for garnish
- 1 large potato, peeled and cubed
- 1 small head cabbage, cored and chopped
- fresh pepper to taste
Instructions :
Stove Method:
- In a large pot or Dutch oven, heat oil over medium low heat.
- Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
- Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
- Simmer covered on low heat for 3 hours, until the meat becomes tender.
- Remove the corned beef, set it on a cutting board and shred with a fork.
- Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
- Cook until the potatoes and cabbage are tender, about 45 more minutes.
Slow Cooker Method:
- In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes.
- Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
- Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
- Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
Instant Pot Method:
- Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
- Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
- Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
- Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.
