Corned Beef

Ingredients

• ~2.5 lb corned beef (comes with a pickle spice packet)
• 3.5 cups water (could have replaced some of this with Guinness)
• 4 tsp chopped garlic
• 1/2 onion, quartered (recipe called for whole, but it’s all I had. Probably couldn’t have fit much more in the pot with how big the brisket was)
• Mustard (I used Dijon)

Put water & garlic in pot. Place trivet.

Rinse corned beef under cold tap water. Pat dry w/ paper towel.

Lightly coat beef with mustard (so pickle spices adhere better). Place on trivet.

Place onions as possible around the meat.

Pressure cook on high for 70 minutes. Natural release for 15 mins.

Cut thinly, against the grain (see 2nd link below for a pic that helps clarify what this means).

Used this and this link to help me put this recipe together.