CORNED BEEF PRESSURE COOKER TIME RECIPES

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PRESSURE COOKER CORNED BEEF AND CABBAGE RECIPE - NYT COO…



Pressure Cooker Corned Beef and Cabbage Recipe - NYT Coo… image

Corned beef is really just brisket that’s been cured in salt and spices. Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Total Time 2 hours

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
  • Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http//schema.org, Calories 972, UnsaturatedFatContent 29 grams, CarbohydrateContent 46 grams, FatContent 56 grams, FiberContent 8 grams, ProteinContent 60 grams, SaturatedFatContent 18 grams, SodiumContent 4684 milligrams, SugarContent 15 grams, TransFatContent 0 grams

PRESSURE COOKER CORNED BEEF RECIPE | HOW TO MAKE CORNED ...



Pressure Cooker Corned Beef Recipe | How to Make Corned ... image

This recipe is from the Australian Women's Weekly Pressure Cooker cook book with a few minor alterations. I love corned beef but the DH would only tolerate it occasionally (maybe twice a year) but done this way he likes it and is quite happy to eat it once a month. If you get a larger piece of corned beef we have found that the cooking time remains the same. I cook this in an electric pressure cooker and in mine it takes 20 to 25 minutes to come up to pressure so have included this in the cooking time plus the 15 minutes resting time. UPDATE - our butcher no longer brines his own corned beef and gets it in from an outside supplier and we have found we have had to up the cooking time by 10 minutes to get the same beautiful results, so have changed the recipe to reflect that.

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 1 hours 35 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 kg corned beef (3 pounds)
1 brown onion (150 grams)
8 cloves
2 bay leaves
8 black peppercorns
1 carrot (120 grams coarsely chopped)
2 tablespoons brown sugar
2 tablespoons malt vinegar
2 sprigs basil
water (to cover corned beef)

Steps:

  • Wash corned beef under cold water and put to one side.
  • Peel onion and stud with the cloves.
  • Put a little water in the pressure cooker and put in malt vinegar and sugar and stir to dissolve and then add all other ingredients with enough water to just cover the corned beef, bring up to pressure if using stove top (or set timer on an electric and let it do it work), for stove top once up to pressure adjust heat and cook for 55 minutes.
  • Do quick release (for stove top run cold water over pressure cooker) and for electric follow manual instructions (I just flick the pressure switch and it releases), remove lid and let corned beef sit for 15 minutes in the water, remove slice and enjoy.

Nutrition Facts : Calories 986.9, FatContent 71.2, SaturatedFatContent 23.8, CholesterolContent 367.5, SodiumContent 4266.5, CarbohydrateContent 12.8, FiberContent 1, SugarContent 8.6, ProteinContent 68.6

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