Try this delicious pressure cooker corned beef. You will love the ease of cooking. You’ll have a luscious corned beef and you didn’t even have to stand over a boiling pot for 4 hours or more. Adding water to keep the brisket covered, making sure it doesn’t boil over. Wondering, should the lid be tilted or tight on the pot?
A corned beef brisket is a beef brisket that has been soaked in a salt brine for several days. The words “corned beef” are said not to have anything to do with corn, they refer instead to the corn sized salt pellets placed in the curing liquid.
Although, when we think of corned beef, we think of the Irish and St Patrick’s, day. It is said that the tradition of corned beef on St Patrick’s Day is more of a North American custom. Perhaps started by Irish-Americans and English, who were some of the very earliest settlers in what we now know as the United States. Many countries have relied on the salt curing of tough cuts of meat for economic reasons.
Do you love corned beef but only have it on St. Patrick’s Day? Why? Is there some kind of rule that says corned beef can only be eaten in March?? No, there isn’t. I know why I only cook it once a year. It takes too long to cook and it makes a mess of my stove. Corned beef may be harder to find once St. Partrick’s Day has passed. However, You can always buy several in March and keep them frozen until you want a nice corned beef and cabbage dinner sometime in May or June.
Some good news. Pressure cooker corned beef can be prepared in less than 1/3 the time on that boiled on a conventional stove. It will also retain its vitamins and taste ever so good with some boiled cabbage and potatoes.
how to make Pressure Cooker Pork Chops ?
Pressure Cooker Corned Beef, Fast and Easy
- 1 1/2 cups of water
- 4 1/2 lb corned beef brisket
- 2 tbls pickling spices
- 1 head of cabbage
- 4 potatoes, scrubbed and halved
- Pour the water into the pressure cooker pot. Cut the corned beef into 4 pieces. Place the beef in the water. Sprinkle the pickling spices around the corned beef (Most corned beef that you purchase in the supermarket has added spices. But I like to make sure my corned beef brisket is well seasoned, so I always add more pickling spices. They can be purchased in the spice section of your local grocery store).
- Secure the lid on your pressure cooker. Set pressure to high for 70 minutes. When timer goes off, release steam and remove lid according to manufacturer’s instructions. If brisket is cooked, remove from cooker, cover with foil and set aside. If brisket is not tender and falling apart, leave corned beef in the cooker. Place cabbage and potatoes around meat. Secure lid once again and set pressure to high for 4 more minutes. When timer goes off, release steam and remove lid according to manufacturer’s directions.
- Slice corned beef across the grain. Serve surrounded by potatoes, cabbage and plenty of mustard.