Finnish egg pancakes are quick and simple to make and taste delicious plain, with salt and pepper, maple syrup, or your favorite pancake topper.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups water
- 1 (12 fluid ounce) can or bottle dark beer (such as Guinness®)
- 4 cloves garlic, minced
- 1 (3 pound) corned beef brisket with spice packet
- 1 cup brown sugar
- 10 medium baby red potatoes, quartered
- 4 large carrots, peeled and cut into matchstick pieces
- 1 medium onion, peeled and cut into bite-sized pieces
- ½ head cabbage, coarsely chopped
Instructions
- Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
- Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
- Cover brisket with aluminum foil; let rest for 15 minutes.
- Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.
- Please note the differences in ingredient amounts and yield, as well as the use of a coleslaw mix instead of cabbage and carrots, when using the magazine version of this recipe.
Reviews
Been making this for years….. Easy and really good!
Absolutely delicious! The brown sugar makes it slightly sweet but not too sweet, perfect!
I made this exactly as written. It was a bit weird for us with the sweetness from the brown sugar. No one actually complained and everyone ate it, but I won’t make it again. I did, however, like the way the vegetables came out, and even those who don’t usually like cabbage ate the carrot/onion/potato/cabbage combo. So maybe next time, I will try to cook the veggies similarly to this recipe but keep the corned beef more traditional.
This was WOW great!! My corned beef was 4lbs so I cooked for 2 hours vs 90 min in the pressure cooker but left the vegetable amounts the same as written. While faint, you can taste the brown sugar and Guinness in the meat. Oh so delicious! Because I got a late start, we were starving by the time this finished so wasn’t able to capture a photo but it was St Patty’s Day worthy! High Five N8TE! Great recipe!
I followed the recipe; however, I did trim as much fat off of the meat prior to cooking. The Corned Beef was cooked perfectly! For me, it was too sweet-I was not use to the sweet flavor. I would suggest cutting the sugar to 1/2 Cup. I won’t make it again due to the sweetness-but it was worth making one time. Thank you for the receipe and Happy St. Patrick’s Day!! 🙂
This was very easy and pretty amazing. We will be making it At least once a year 🙂 I was very hesitant to do the brown sugar but I had some Splenda brown sugar and used a bit of that to cover the roast and I think it just softens the bitterness of the dish. It doesn’t come out sweet – it’s just right! We thank you for the great recipe.
very easy. This took appox. 1 1/2 hours to make but the Insta Pot did 90% of the work so very easy. We will keep using this recipe
I cooked CB&C with an Irish group for SPD for 20 years and never had better until I cooked this. The flavor of the veggies was the best
easy to make and very delicious!!
Made this pretty much as written but instead of water, I used beef stock along with Guiness Stout. The outcome was spectacular. Remember to let the pot release pressure for 5 minutes naturally before fully releasing the rest of the pressure. Thank you.
Absolutely delicious, would not change a thing.
Best corned beef I’ve ever had! I used a small pot so the beer had the most effect. I also added a 1/2 cup of coffee. I baked it in the oven at 325 degrees for 2 hours then added the root vegetables and onion. I then covered the pot with foil for another hour then added the cabbage. Cooked for about 45 minutes. The sugar helps create a caramelized effect. I also used Guinness Stout which help add the richness of the flavor.
Made this last night and it is SO good! Fork tender. We had potatoes, carrots and onion with it. Don’t worry about it being sweet from the brown sugar as it isn’t – not sure what it does but whatever it is good!
Delicious and no changes made.
Didn’t use brown sugar
This recipe is so easy, and absolutely delicious!! My family had seconds, and we had enough for leftovers. Makes yummy Reuben sandwiches, btw!
Easy to make and very good. Our go to Corned Beef recipe
Great recipe. We all loved it. Great flavor! Only difference is I only cooked the meat for 60 min. My corned beef only weighed 2.97 lbs. So tender. Will make again for sure.
It was delicious
Absolutely delicious! Easy to put together, cook time was swift and my family loved it! I will definitely be preparing this meal again. Thank You
I have been making Corned Beef all my life and this is by far the best it has ever turned out.