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wolfgang puck corned beef and cabbage recipe

Wolfgang Puck Corned Beef and Cabbage Recipe

Nailing down Wolfgang Puck's corned beef and cabbage recipe is like unlocking a secret to creating a timeless dish rich in flavor and tradition.
What's important with this recipe is using a pressure cooker or Instapot, which reduces cooking time dramatically and ensures the meat's tenderness you so want.
I recommend adding carrots and potatoes to the pot for a complete, one-pot meal.
Don’t forget to slice the corned beef against the grain to keep it tender.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Servings: 6

Ingredients

  • 4 lb Corned Beef Brisket
  • 1.5 cups Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 large Onion quartered
  • 5 medium Potatoes halved
  • 4 large Carrots cut into chunks
  • 1 small Cabbage cut into wedges
  • 1 bottle Beer 12 oz.
  • 3 cloves Garlic whole
  • 1 Bay Leaf

Instructions

  • Rinse the corned beef under cold running water to remove excess salt.
  • Place it in your pressure cooker.
  • Add the beef broth, Worcestershire sauce, garlic powder, and onion powder to the cooker.
  • Scatter the onion quarters, potatoes, carrot chunks, and garlic among the cabbage wedges, and place them evenly around the beef.
  • Pour the beer over everything.
  • Seal the pressure cooker and cook on high pressure for about 90 minutes.
  • Let the pressure release naturally for about 10 minutes before manually releasing any remaining pressure.
  • Transfer the beef to a cutting board, slice it against the grain, and serve with the veggies.