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Corned beef

A dish that truly belongs at the center of your dinner plate.



  • 1.4 kilograms corned beef brisket, trimmed of fat
  • 1 onion, sliced
  • 6 garlic cloves, peeled and crushed
  • 2 cups (470 milliliters) beef broth
  • 1 3/4 cups (420 milliliters) stout beer
  • 454 grams small red potatoes, quartered
  • 4 carrots, cut into large pieces
  • 454 grams cabbage, cut into 2.5 centimeter wedges
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 teaspoons (10 milliliters) salt, plus more to taste

Spice rub:

  • 1 teaspoon (5 milliliters) coriander seeds
  • 1 teaspoon (5 milliliters) mustard seeds
  • 1 teaspoon (5 milliliters) peppercorns
  • 1/2 teaspoon (2.5 milliliters) allspice
  • 1/2 teaspoon (2.5 milliliters) cloves
  • 2 bay leaves
  • 2 teaspoons (10 milliliters) salt


For the spice rub, add coriander seeds, mustard seeds, peppercorns, allspice, cloves, and bay leaves to a mortar and pestle. Crush until broken up. Add salt and mix in.

Rub spice mixture all over the beef brisket. Add onions and garlic to the multi-cooker. Pour in beef broth and stout. Insert steamer rack. Place the brisket on the rack.

Close and lock lid. Close vent. Select Pressure Cook on high for 110 minutes. Once cooking has finished, let steam release naturally for ten minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you. Remove corned beef to a platter. Pour some cooking liquid over top. Cover with foil to keep warm.

Toss potatoes, carrots, and cabbage with vegetable oil and salt. Add to multi-cooker. Select Pressure Cook on high and cook for three to five minutes. Once cooking has finished, quick release the steam by opening valve, making sure to vent steam away from you.

Slice corned beef against the grain and place on a platter. Plate with potatoes, carrots, and cabbage. Season with salt to taste. Spoon cooking liquid over top.

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