PRESSURE COOKER CORNED BEEF BRISKET
This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.
Provided by Christina
Categories Main Dish Recipes Roast Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
- Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
- Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g
CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER
My favorite corned beef with cabbage recipe, prepared in an 6-quart or 8-quart pressure cooker. I applaud Toula Patsalis, "The Pressure Cooker Cookbook", for this gem, to which I have added the pickling spices that usually come with a corned beef brisket. Try the sauce at least once to see if it heightens your enjoyment of this classic dish; it is also good with roast beef or roast pork. I cook the brisket a day ahead so 1) it can be served on a weeknight after work, 2) the fat will congeal on the liquid for easy removal, and 3) haven't you noticed that so many things taste better on the second day! By the way, did you know that Corned Beef & Cabbage originated in the Boston, Mass. area, not Ireland, because beef was too expensive in Ireland? Of course, the Irish soon adopted this variation from their Irish-American relatives. 3/13/14: made this in my 6-quart electric p.c. Couldn't fit everything in for the 2nd round, so cooked the vegetables in the juice under pressure, then removed the cabbage (to a casserole dish in a 200°F oven) and warmed up the corned beef with everything else on the browning setting. I chopped an extra green onion top for garnishing. "Now THIS is how corned beef and cabbage should taste!" declared DH.
Provided by KateL
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- COOK BRISKET AND PREPARE SAUCE ON DAY 1.
- Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
- Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
- Allow pressure to reduce naturally before removing lid.
- Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
- HORSERADISH SAUCE.
- Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
- Add garlic, green onions, sugar, salt and pepper and mix well.
- Refrigerate until serving corned beef with vegetables.
- DAY 2.
- Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
- Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
- Allow pressure to reduce naturally.
- Remove lid.
- Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
- Serve with sauce on the side.
PERFECT PRESSURE COOKER CORNED BEEF
The easiest and most tender corned beef. This recipe is for all of you that have that pressure cooker tucked away someplace. It makes the most tender corned beef brisket, in just over an hour. Cooking with the water tends to cut the salt down some also. Once you make it this way, you'll never go back to oven cooking. Just remember the key to a good brisket, is always cutting against the grain. The point cut may have two or more grains, so cut carefully.
Provided by Always in the kitch
Categories Very Low Carbs
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
- Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.
PRESSURE COOKER CORNED BEEF
Make and share this Pressure Cooker Corned Beef recipe from Food.com.
Provided by Secret Agent
Categories Meat
Time 2h20m
Yield 1 brisket, 8 serving(s)
Number Of Ingredients 7
Steps:
- rinse and dry brisket with paper towels.
- Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices.
- Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own.
- While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists.
- Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.
Nutrition Facts : Calories 430.9, Fat 32.3, SaturatedFat 10.8, Cholesterol 166.6, Sodium 1933.3, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 31
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