Nitrate-Free Corned Beef and Vegetables in the Instant Pot!
With Saint Patrick's Day just five short days away, now is the time to start brining your corned beef! This recipe is requires just little early preparation and is cooked in the Instant Pot. It's quick and easy and cleanup is a breeze, with all of the cooking being done in one single pot!
Why Make Your Own Corned Beef?
The decision to brine my own beef instead of buying it from the store came about once I did a deep dive into nitrates. Sodium Nitrate is a preserving agent used to prepare most corned beef that you can buy in the store. It's also what gives corned beef that bright pink color. Studies show that consuming sodium nitrate may be linked to cancer (and another link), kidney abnormalities, heart disease, thyroid issues, and diabetes.
While some people prefer the pink color, I won't miss it. And I don't mind preparing a brining solution a few days in advance to avoid the potential risks of sodium nitrate!
Recipe Video
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- 3 lb beef brisket (You can also use a roast--my family's favorite is a chuck roast!)
- 2 qt water (divided)
- 1 cup salt of choice
- 1 tbsp mustard seeds
- 2 tbsp peppercorns
- 2 stick cinnamon
- 1 tsp whole allspice
- 1 tsp coriander
- 1 tsp whole cloves
- 1/2 tsp ground ginger
- 5 clove garlic
- 1/2 tsp thyme
- 3 bay leaves
- 1 tsp juniper berries (optional)
- 2 tbsp brown sugar
- remaining pickling spice
- 2 onions, quartered
- 1 1/2 lb potatoes (small or cut into 2" cubes)
- 1 lb carrots (baby or cut into 3-4" sections)
- 1 green cabbage (cut into wedges)
- 2 cup low sodium beef broth
- salt and pepper (to taste)
First, combine mustard seeds, peppercorns, allspice, coriander, cloves, ginger, thyme, and juniper berries in a bowl to make a pickling spice mix.
Measure out 3 tablespoons of the pickling spice and put into medium-sized pan. Reserve the remaining pickling spice (about 1 1/2 tablespoons).
Add salt, cinnamon sticks, garlic gloves, and bay leaves to the pan and pour in 1 quart of water.
Heat slowly on medium heat until salt is dissolved.
Remove from heat and add in a quart of cold water.
Let brine cool or put into refrigerator to cool until brine is 75 degrees Fahrenheit or colder.
Once cooled, pour the brine into a bowl large enough to accommodate your 3-pound brisket or other choice of beef roast.
Add your beef to the bowl and make sure it is entirely submerged by placing a weight on top. I used a bowl and put a quarter-pint jar filled with water in it.
Turn the meat every day for 5-7 days.
After 5-7 days, remove the beef. Wash the beef to remove some of the salt and pat dry.
Mix brown sugar and reserved pickling spice mix and rub it all over the beef.
Place trivet into Instant Pot and pour beef broth into pot.
Set beef on trivet and place onions around/on top of brisket.
Put lid on Instant Pot, turn vent knob to sealing, select pressure cook, and set the time to 60 minutes.
If your beef weighs more or less than 3 pounds, a good rule of thumb is to pressure cook for about 20 minutes per pound.When the time is up, release steam and remove lid.
Remove beef from Instant Pot and cover with foil.
Add potatoes, carrots, and cabbage to the Instant Pot, sprinkling about 1 teaspoon of pepper and 1/2 teaspoon of salt onto vegetables.
Put lid on Instant Pot, turn vent knob to sealing, select pressure cook, and set the time to 10 minutes.
When the time is up, release steam and remove lid.
Remove vegetables and trivet from Instant Pot.
It's not traditional, but my family loves gravy/sauce! I like to use the leftover liquid to prepare a sauce for the meat and vegetables. To do this, simply mix 2 tablespoons of water and 2 tablespoons of cornstarch. Bring liquid up to a boil, stir in the cornstarch mixture, and continue stirring and heating until sauce has thickened.Slice beef and serve with vegetables and sauce, if desired.