Ingredients
For the crispy corned beef:
- 1 (3.5–4 lb) corned beef brisket, with spice packet (fat trimmed off if you’d like)
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 (12-ounce) bottle stout or amber beer (or beef broth)
- 1 cup water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon smoked paprika
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
For finishing:
- 1/4 tablespoons leftover cooking broth or melted butter
- freshly-ground black pepper
Instructions
- Prep the corned beef. Cut the beef into 3-inch chunks. Place the sliced onion and smashed garlic in the bottom of the Instant Pot. Set the corned beef on top of the onions, sprinkled with the spice packet. Pour in the beer and water, then add the bay leaf, peppercorns, and smoked paprika.
- Pressure cook. Lock the lid and cook on High Pressure for 100 minutes. Allow the pressure to naturally release for 15 minutes, then carefully quick-release any remaining pressure.
- Shred. Transfer the corned beef to a cutting board and let it rest for about 10 minutes while you make the gravy. Then shred into large, chunky pieces (not too fine — bigger pieces crisp best).
- Make the gravy (optional). Strain the remaining cooking liquid from the Instant Pot through a fine-mesh strainer into a bowl and discard the solids. Press Sauté on the Instant Pot. Add the butter and let it melt, then whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden and smooth. Slowly whisk in about 2½ cups of the strained broth, a little at a time, until fully incorporated and lump-free. Let the gravy simmer for 2–3 minutes, whisking occasionally, until thickened to your liking. Taste and season with freshly-ground black pepper (and salt if needed).
- Broil until crispy. Preheat the oven broiler to high. Spread the shredded beef in an even layer on a baking sheet. Drizzle with 3-4 tablespoons of the cooking liquid (or melted butter) and add a few cracks of black pepper. Broil for 4-5 minutes, then gently toss and broil for another 2-4 minutes, until the edges are browned and crispy but the meat stays juicy.
- Serve. Serve warm and enjoy!
Notes
Crock-Pot (Slow Cooker) Option: Prep the corned beef as directed, cutting it into 3-inch chunks and pressing the spice packet onto the meat. Add the sliced onion and smashed garlic to the bottom of a large slow cooker, place the beef on top, then pour in the beer and water. Add the bay leaf, peppercorns and smoked paprika. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is very tender and shreds easily.
Stovetop Option: Cut the corned beef into 3-inch chunks and press the spice packet onto the meat. In a large Dutch oven or heavy-bottomed pot, layer the sliced onion and garlic on the bottom, place the beef on top, then add the beer, water, bay leaf, peppercorns and smoked paprika. The liquid should come about halfway up the meat; add a bit more water if needed. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for about 3–3½ hours, until the beef is fork-tender and easy to shred.