Ninja Foodi Corned Beef and Cabbage is a wholesome and satisfying Corned Beef Brisket Recipe. Fork tender, flavorful cabbage and veggies on the side.
Course Dinner
Cuisine American
Keyword air fryer corned beef and cabbage, corned beef, corned beef and cabbage, ninja foodi beef recipe, ninja foodi corned beef and cabbage, pressure cooker corned beef and cabbage, saint patricks day recipes
Ninja FD302 Foodi 11-in-1 Pro 6.5 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 4.6 qt. Crisper Plate, Nesting Broil Rack & Recipe Book, Silver/Black
Ingredients
4 to 5poundscorned beef brisketwith seasoning packet
1cupchicken stock
¼cupbalsamic vinegar
1oniondiced
7clovesgarlicpeeled
½teaspoondried thyme leaves
3bay leaves
1 ½poundsgold baby potatoesscrubbed
1poundcarrotspeeled and cut into large pieces
1head green cabbagecored and cut in wedges
For glaze, if desired:
½cuplight brown sugarpacked
½cupwater
1/2cupdijon mustard
Instructions
Place brisket in the cooker pot with the fat-side down. Add seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves.
Cover the cooker with lid and set the valve to sealing.
Set the electric pressure cooker to manual or “pressure cook” for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to naturally release for 10 minutes before quick release.
Remove the brisket from the cooker and keep warm. Also remove the garlic and bay leaves.
Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with lid and set the valve to sealing.
Set the electric pressure cooker to manual or “pressure cook” for 3 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, quick release the pressure.
To make the glaze: In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil. Stir in the mustard and continue cooking until the sauce is reduced, about 2 to 3 minutes.
Place the corned beef brisket over the vegetables and pour the glaze over the corned beef. Replace the crisping lid and set the Air Crisp function to 400 degrees. Cook for 20 minutes.
Remove brisket and allow to rest for 15 minutes prior to slicing.
To serve, slice brisket against the grain. Serve with vegetables and
mustard, if desired..
Notes
Storing Leftovers - The corned beef and veggies will store for 3-4 days. You will find the cabbage is best eaten fresh, I tend to throw out any cabbage we don't eat, as it is very soggy. Glaze - You do not have to do the crisping lid step with the glaze. You can leave off the mustard glaze on your corned beef if you prefer.