A savory corned beef and cabbage dish cooked with garlic, onions, and a mix of vegetables. Perfectly seasoned with a flavorful sauce made from the cooking juices.
1: Soak corned beef in cold water to remove excessive salt. Save the spice packet and pat dry.
2: Heat a pan over medium-high heat and add neutral oil. Sear corned beef on all sides until golden brown.
3: Place corned beef into the pressure cooker and add garlic, bay leaves, spice packet, onions, beef broth, water, and dark beer.
4: Cook for 1 hour 45 minutes.
5: After cooking, remove the meat and cover with tinfoil.
6: Add cabbage, potatoes, and carrots to the pressure cooker and cook on the steam function for 3-5 minutes.
7: Release steam immediately and remove vegetables.
8: Strain the drippings from the meat and veggies, warm these in a pan, and flavor with worcestershire sauce and soy sauce.
9: Thicken the sauce with cornstarch if preferred.
