Home-Brined Corned Beef in Instant Pot

Ingredients

• 1 cup Kosher salt
• 1/2 cup coconut sugar
• 1/4 cup pickling spices, divided
• 12 whole juniper berries, divided
• 2 cinnamon sticks, divided
• 2 pounds ice cubes (about 6 cups)
• One 3-4 pound beef brisket (grass-fed, if possible)
• 1/2 large onion, cut into wedges
• 4 cloves of garlic, smashed
• 1 quart beef broth
• 4 large carrots, cut into 1/2-inch pieces
• 1 small head cabbage, cut into wedges or large pieces
• 2 pounds baby potatoes or other white potatoes cut into 1 1/2 - 2 in pieces
• Whole-grain mustard, for serving

Instructions

1. 1

   Put 2 quarts of water in a large...: Put 2 quarts of water in a large pot over high heat. Add the salt, coconut sugar, half of the pickling spices, half of the juniper berries, and 1 cinnamon stick to the pot. (Reserve the remaining spices for when you're ready to cook the brisket.)

2. 2

   Let the brine simmer until the sugar is...: Let the brine simmer until the sugar is dissolved and then remove it form the heat. dd the ice to the pot to cool the brine quickly. Refrigerate the brine until it is at least 45 degrees F or colder. This might take a few hours.

3. 3

   When the brine is ready, cut the brisket...: When the brine is ready, cut the brisket in half and put it and the cooled brine in a very large pot or container that will be used to hold the submerged brisket (and fit in your fridge) for several days. Add a little water, if needed, to cover the brisket entirely. I found my 6-quart pressure cooker insert pot worked well for this. Chill for at least 5 days and up to 10 days. If it floats to the top, put a sealed aluminum can (like a can of tomatoes) or a glass jar on top of it.

4. 4

   When you're ready to cook the brisket, prepare...: When you're ready to cook the brisket, prepare your pressure cooker by putting the rack in the bottom. Pull the brisket pieces out of the brine, rinse them off, and put them on a wire rack, laying flat. It's okay to stack them. Add the onion wedges and garlic on top of the beef and pour the beef broth over everything. Add the remaining pickling spices, juniper berries, and cinnamon stick.

5. 5

   Close the lid and the steam valve and...: Close the lid and the steam valve and set the cooker to high pressure for 90 minutes. Let the cooker release pressure naturally for 10 minutes before releasing the rest of the pressure manually. Transfer the beef to a serving plate and cover to keep it warm.

6. 6

   Use a slotted spoon or a spider skimmer...: Use a slotted spoon or a spider skimmer to remove the onion, garlic, and large spices from the pot. Add the carrots, cabbage, and potatoes to the pot. Close the lid and the steam valve and set the cooker to high pressure for 4 minutes. Do a quick release when the vegetables are finished cooking.

7. 7

   Transfer the vegetables to the platter with the...: Transfer the vegetables to the platter with the corned beef, discarding the cooking liquid.

8. 8

   Serve with whole grain mustard, if you like.