St. Patty’s Day is a week from today! Here is a fun twist on corned beef and cabbage that the whole family will love!!
Ingredients:
2-3 lb corned beef
1 large bag of Asain salad mix
4 cups water
1 cup shredded swiss cheese
1/4 cup apple cider vinegar
2 tbsp butter
Instructions:
Place corned beef in instant pot on top of the rack. Add seasoning packet to top of the beef and add 4 cups of water and seal lid. Set to pressure cook on high for 90 minutes. Follow manufacturer’s guide for quick release, then removed corned beef and place on a cutting board and shred it into small pieces.
Heat a skillet over medium heat and add butter to melt. Once melted, add Asain salad mix and stir, then add shredded corned beef. Add vinegar and cook for 1 minute. Top with shredded cheese and place under broiler and cook until cheese is brown and melted.
For the sauce:
1/2 cup mayonaisse
1/4 cup sugar free ketchup
1 tbsp horseradish
1 tsp hot sauce
salt and pepper to taste
Mix all of the ingredients together in a small bowl until well combined. Spoon over casserole once you’ve plated.
ENJOY!!
Positively Posh 