Carnitas-Style Corned Beef

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  Beef Brisket, Corned(1814g)
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  Yellow Onion
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  Garlic(240g)
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  Beer, Lager
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  1 cup water
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  1 bay leaf
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  1 teaspoon black peppercorns
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  Paprika, Smoked(5g)
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  Butter(45g)
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  Flour, All-Purpose, White(45g)
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  freshly-ground black pepper

Instructions

1. 1Cut the beef into 3-inch chunks. Place the sliced onion and smashed garlic in the bottom of the Instant Pot. Set the corned beef on top of the onions, sprinkled with the spice packet. Pour in the beer and water, then add the bay leaf, peppercorns, and smoked paprika.
2. 2Lock the lid and cook on High Pressure for 100 minutes. Allow the pressure to naturally release for 15 minutes, then carefully quick-release any remaining pressure.
3. 3Transfer the corned beef to a cutting board and let it rest for about 10 minutes while you make the gravy. Then shred into large, chunky pieces (not too fine — bigger pieces crisp best).
4. 4Strain the remaining cooking liquid from the Instant Pot through a fine-mesh strainer into a bowl and discard the solids. Press Sauté on the Instant Pot. Add the butter and let it melt, then whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden and smooth. Slowly whisk in about 2½ cups of the strained broth, a little at a time, until fully incorporated and lump-free. Let the gravy simmer for 2–3 minutes, whisking occasionally, until thickened to your liking. Taste and season with freshly-ground black pepper (and salt if needed).
5. 5Preheat the oven broiler to high. Spread the shredded beef in an even layer on a baking sheet. Drizzle with 3-4 tablespoons of the cooking liquid (or melted butter) and add a few cracks of black pepper. Broil for 4-5 minutes, then gently toss and broil for another 2-4 minutes, until the edges are browned and crispy but the meat stays juicy.
6. 6Serve warm and enjoy!