Ingredients

• 1 (3lb) corned beef brisket with pickling spice

• 1 medium onion, sliced

• 3 cloves garlic, chopped

• 1 (14.9 ounce) Guinness beer

• 1 cup vegetable broth

• 1 lb of potatoes

• 5 large carrots, cut into smaller pieces

• 2 bunches of Tuscan Kale

• 1/4 cup of chopped fresh parsley leaves

• 2 tbsp. Mustard

Directions

1. Derib the kale and cut into large pieces; cut potatoes in quarters and carrots into smaller pieces.

2. Place onion, garlic and corned beef brisket with pickling spice into a Instant pot. Place brisket on top of the onions and top with vegetable broth and Guinness.

3. Set pressure to high, and set time for 85 minutes.

4. Remove brisket from the instant pot and save 1 1/2 cups of the cooking liquid.

5. Stir in potatoes and carrots and then top with Tuscan Kale.

6. Set pressure to high, and time for 4 minutes.

7. Thinly slice corned beef against the grain and serve with potatoes, carrots and Tuscan Kale. Garnish with parsley and place mustard to use on the side.