Corned Beef and Cabbage

Rinse the corned beef under cold water and pat it completely dry with paper towels.

Heat neutral oil in a large pan over medium-high heat. Sear the corned beef on all sides until golden brown.

Transfer the seared beef to a pressure cooker. Add the smashed garlic, bay leaves, included spice packet, and quartered onion.

Pour in the beef bone broth, water, and dark beer.

Secure the lid and pressure cook on high for 1 hour and 45 minutes.

Once cooked, carefully remove the beef from the pressure cooker and set it aside to rest on a cutting board.

Add the cabbage wedges, quartered potatoes, and baby carrots to the remaining braising liquid in the pressure cooker.

Secure the lid and pressure cook the vegetables on high for 3-5 minutes until tender.

While the vegetables cook, slice the corned beef against the grain.

Remove the cooked vegetables from the pot. To make an optional gravy, thicken the remaining liquid with a cornstarch slurry, Worcestershire sauce, and soy sauce.

Arrange the sliced corned beef and vegetables on a platter. Garnish with fresh parsley and serve with the gravy.