It’s no surprise we’re sharing a somewhat traditional Irish meal today. Most of the world is recognizing St. Patrick’s Day and we’re no different. We love green, Shamrocks, four-leaf clovers and I suppose most of you enjoy beer from time to time.

While Irish food is not generally known for robust flavors or being a diverse cuisine, I found some inspiration to create this beer-based beef in some chatter I had with friends on Twitter. I’m not a beer drinker so it was especially fun making the meat and tasting it along the way. I underestimated the flavor of the full-bodied stout, hence a super-quick boil to reduce it down some was necessary.  The result was a great balance of healthy and light cabbage and aromatic beef achieved with some of my pantry staples.

I love green, in fact it’s my favorite color and had considered doing something colorful, but I found great delight in my interpretation of a classical Irish meal. I didn’t even miss the corned beef, which I’m a huge fan of.

Irish Dinner Pressure cooked Cabbage With Guinness Braised Brisket & Carrots


4 cups Savoy cabbage, shredded

1 cup fresh carrots, julienned

8 oz. beef brisket, pulled

3 whole allspice, ground

2 whole cloves, ground

4.5 cups water, parted

1 cup Guinness Stout beer

2 tsp. salt (or to taste)

1 tsp. white vinegar

1 bay leaf

1 tsp. black pepper

1/8 tsp. cayenne pepper

3 tbsp. white onion

2 tsp. garlic, finely minced

1 tbsp. extra virgin olive oil

2 tbsp. Canola oil


Add 2.5 cups water, beef, bay leaf, onion and garlic, allspice and cloves to medium pot, cover and cook for 30-45 minutes or until beef is tender.  Transfer beef and stock to plastic container and refrigerate up to 7 days. Discard 1.5 cup stock.  In medium skillet, heat canola oil and brown beef on both sides for approximately 5-7 minutes in. Place browned beef and remaining stock in medium pot. Add beer, carrots, vinegar and cayenne pepper, combine and cook for 20 minutes or until carrots are tender but with slight crunch.  While beef is cooking, make cabbage.

Add 2 cups water, cabbage and salt to pressure cooker. Set regulator to highest setting and cook for 8 minutes.  Allow all pressure to be release before opening cooker. Strain using colander and set aside.  Drizzle olive oil and black pepper before serving.

Serves 2.


PinExt Pressure cooked Cabbage With Guinness Braised Brisket & Carrots

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