Thursday, March 17, 2011

Corned Beef Brisket in the Pressure Cooker!

Our St. Patrick's day dinner is Corned Beef and Cabbage. I make it the quick way though in the pressure cooker. If you don't have time to slow cook, or if you want to make use of one of the handiest items in the kitchen use the pressure cooker!

So throw your corned beef brisket in the pressure cooker and enjoy some March Madness this St. Patrick's day! Brisket is the cut corned beef is made from. It is from the chest and upper front legs of the beef which can be quite tough, so it needs to either be cooked slowly or cooked in a pressure cooker to make it tender.

1. Place a 3-4lb brisket in the pressure cooker. Our processor preseasons the corned beef. If it is not seasoned it should have a spice packet included. Put enough water in the pressure cookers pot to just cover the beef and bring to a boil.

2. Place the lid with the rocker on the cooker and set so that there is a slow steady rocking motion on the rocker for 1 hour. Watch it for a while to make sure it does not blow out steam...these new pressure cookers can be testy! I wish I still had grandmas old style one (ugh...I sound old).

3. Take off of heat and let stand 5 minutes in order to release pressure. Cut and eat.

4. I roast potatoes, cabbage and carrots separately so they are all done at the same time. Grab a Guinness and a slice of Irish Soda Bread and you are good to go!

"The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in."

Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices. While it's not traditional in Ireland, corned beef is what most Americans prepare for St. Patrick's Day." taken from

Note: This is a post taken from last March, but I thought it was worthy of reposting.

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