Braised Corned Beef & Cabbage (Ninja Possible Cooker Pro Recipe)
Tender, deeply flavorful braised corned beef and cabbage made low and slow in the Ninja Possible Cooker Pro.
Servings: 6 servings
Calories: 668kcal
Equipment
- Ninja Foodi Possible Cooker Pro
- Cutting Board and Sharp Knife
- Paper Towels
- Instant-Read Meat Thermometer
- Tongs
Ingredients
Custom Seasoning Blend
- 2 bay leaves 1 to 2 bay leaves
- 1 teaspoon caraway seeds
- 1 teaspoon black peppercorns, whole
- 1 teaspoon mustard seeds, whole
- 1 packet corned beef seasoning packet the spice packet included in the corned beef packaging
Corned Beef & Cabbage
- 3 lb corned beef brisket, point cut or flat cut
- 2 tablespoon olive oil
- 1½ cups water
- 2-3 lb green cabbage, cut into large wedges, core removed
- 1½ lb carrots, whole, ends trimmed
- 1½ lb Yukon gold potatoes, small, whole and unpeeled
Instructions
Prep for Recipe
- Rinse the corned beef under cold water and blot completely dry on both sides with paper towels. Quarter the cabbage and remove the core, leaving large wedges intact. Trim the ends off the carrots and leave them whole. Rinse the potatoes (no peeling needed). Combine the glaze ingredients in a small bowl: 1 tablespoon spicy brown mustard, ¼ cup apple cider vinegar, ¼ cup brown sugar. Stir to combine and set aside.
Cooking Instructions
- Set the Ninja Possible Cooker Pro to Sear/Sauté on High and let it preheat. Once about halfway through the preheat, add 2 tablespoons of olive oil and let it get very hot. Place the corned beef fat side down in the hot oil and sear undisturbed for 3 to 5 minutes until you have a rich golden-brown crust. Flip the beef using tongs. Begin checking the internal temperature of the corned beef around the 1 hour 45 minute mark. You are waiting for an internal temperature of at least 205℉/96℃ before adding the vegetables.2 tablespoon olive oil, 3 lb corned beef brisket, point cut or flat cut
- Add the whole spices directly into the pot alongside the meat: the mustard seeds, peppercorns, caraway seeds, bay leaves, and the seasoning packet from the packaging. Let them toast in the hot fat for about 30 to 60 seconds until fragrant. Pour in 1½ cups of water, place the lid on, set to Braise, and set the cook time to 3 hours. Check the corned beef after 2 hours on braise to determine if it is tender enough to add the vegetables. If you don't have a thermometer, poke into the meat with a thin skewer or another tool and if you don't meet any resistance and the tool slides in easily, that is considered poke tender and you can add the veggies.2 bay leaves, 1 teaspoon caraway seeds, 1 teaspoon black peppercorns, whole, 1 teaspoon mustard seeds, whole, 1 packet corned beef seasoning packet, 1½ cups water
- Once the corned beef reaches 205℉/96℃, open the lid and add the vegetables. Nestle the large cabbage wedges into the cooking liquid around the beef. Add the whole carrots and tuck them in as well. Add the Yukon gold potatoes last. No additional seasoning is needed. Lift the corned beef so it is resting on top of the vegetables rather than submerged. Replace the lid and continue braising for about 1 hour, or until the vegetables are cooked to your liking.2-3 lb green cabbage, cut into large wedges, core removed, 1½ lb carrots, whole, ends trimmed, 1½ lb Yukon gold potatoes, small, whole and unpeeled
- With about 15 minutes left, remove the corned beef and place it on a cutting board to rest. Slice against the grain just before serving.
- When the vegetables are done to your liking, Serve alongside the sliced corned beef.
Notes
PREP TIPS
• Rinse the corned beef under cold water to remove the liquid from the packaging, but do not soak it. Soaking draws out too much of the salt that gives the beef its signature flavor.
• Blot the corned beef completely dry with paper towels before searing. Moisture on the surface creates steam instead of a sear.
• Leave carrots whole and potatoes whole and unpeeled for the best texture and timing. The size of the cut matters far more than the variety when it comes to even cooking. COOKING TIPS • For softer cabbage, cut your large wedges in half before adding them to the pot. They will cook down faster than the whole carrots and potatoes. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Rinse the corned beef under cold water to remove the liquid from the packaging, but do not soak it. Soaking draws out too much of the salt that gives the beef its signature flavor.
• Blot the corned beef completely dry with paper towels before searing. Moisture on the surface creates steam instead of a sear.
• Leave carrots whole and potatoes whole and unpeeled for the best texture and timing. The size of the cut matters far more than the variety when it comes to even cooking. COOKING TIPS • For softer cabbage, cut your large wedges in half before adding them to the pot. They will cook down faster than the whole carrots and potatoes. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 668kcal | Carbohydrates: 41g | Protein: 39g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 122mg | Sodium: 2876mg | Potassium: 1789mg | Fiber: 10g | Sugar: 11g | Vitamin A: 19102IU | Vitamin C: 146mg | Calcium: 136mg | Iron: 6mg